Transfer the sweet potato flesh to a food processor or blender and purée until smooth. Set aside. This step can be done up to 2 days in advance. Store the sweet potato purée in an airtight ...

Pour the sweet potato mixture into the crust and bake until the mixture is set on top but still quite moist, 40 to 45 minutes. Cool on a rack and serve warm or at room temperature. Yield : 6 to 8 ...

Meanwhile, make the pie dough . Combine flour, salt, and sugar in food processor; pulse to combine, about 5 times. Add butter; pulse until butter forms pea-size pieces, about 10 times.

1 good-sized sweet potato (about ¾ pound)200 mL (½ of a 13.5-ounce can) coconut milk 2 cups (280 grams) all-purpose flour1 teaspoon baking powder½ teaspoon baking soda½ teaspoon kosher salt½ ...

For the crust; 1/2 cup pecans, coarsely chopped; 1/2 cup rolled oats; 1 cup whole wheat pastry flour; 1/4 cup coconut oil; 2 tablespoons maple syrup; For the filling ...

This vegan sweet potato pie recipe is super easy and perfect for the holidays. With a flaky crust and rich filling, you'd never guess it's egg and dairy free! The post Easy Vegan Sweet Potato Pie ...

new video loaded: Coconut-Sweet Potato Pie. transcript. Back. 0:00/2:35-2:35. transcript. ... Mark Bittman makes a light, rich sweet potato pie with a slightly exotic crust.

W ell folks, I just love this fall treat and our Sweet Potato Pie Recipe is pretty unique as it has a few more ingredients than the plain one. We adapted ours to having some coconut and toasted ...

Pour the sweet potato filling into the pre-baked crust. To avoid any overflow, fill the crust three quarters of the way. Transfer the pie to the oven and bake for 25 minutes.

Toss the sweet potato in a little olive oil, 1 Tbs yellow curry powder and a sprinkle of salt and pepper. Place on a foil lined baking sheet and bake until tender, about 20-25 minutes. Remove from ...

There are few things more southern or more versatile than the sweet potato--they show up baked, in souffles, in casseroles, ...