Holiday Recipe Remix Yams Pecan Tart

 

Sweet Potato Pecan Pie Recipe: Delightful Sweet Potato Recipes

Video taken from the channel: cookingguide


 

How to make Sweet potato and pecan Pie

Video taken from the channel: Momma Cherri


 

Sweet Potato Pecan Tart, Grill Style Recipe

Video taken from the channel: Irena Stanisavljevic


 

Holiday Pie | Cheesecake Sweet Potato Pecan Pie | Or Pumpkin

Video taken from the channel: Cooking with Honey


 

Pecan Pie Twice Baked Sweet Potatoes

Video taken from the channel: Festival Foods


 

Sweet Potato Pecan Pie October Pie Collaboration

Video taken from the channel: Vickie’s Country Home


 

Sweet Potato Pecan Tart

Video taken from the channel: SoDelicious


Sweet Potato Pecan Tart 1 large egg yolk 2 tablespoons unsalted butter, melted 3 tablespoons canola oil 2 tablespoons water 1 1/2 cups pecan halves, divided 1 tablespoon granulated sugar 1 cup + 2 tablespoons flour ½ teaspoon salt, divided 1 1/2 cups sweet potato, roasted or microwaved and skins. Holiday Recipe Remix: Sweet Potato Pecan Tart via MyFitnessPal We asked users to submit their favorite unhealthy holiday recipes so MyFitnessPal could remix. Spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spreading to edges. Spoon about 1/2 teaspoon pecan mixture over sweet potato mixture.

Place filled shells on an ungreased baking sheet. Bake at 350° for 20 minutes. A cinnamon, ginger, and nutmeg spiced sweet potato filling is sprinkled with chopped pecans in this pie which is served with a hazelnut liquer whipped cream.

Prepare sweet potato layer. In the bowl used for the crust, combine sweet potatoes with remaining 1/4 cup brown sugar, remaining 1 egg, reserved yolk, cinnamon, cloves, and remaining 1 tsp. bourbon or vanilla. Use an electric mixer on medium speed to mix until smooth and thoroughly combined. Add cream and mix until smooth, about 30 seconds.

Read about the fascinating origins of the dish at the recipe link too. Get the Sweet Potato Latkes recipe. 15.

Pecan-Sweet Potato Pie. While we love a good pumpkin pie, try mixing it up this year by making a sweet potato pie topped with molasses. A wholesome and nutritious weekday breakfast or weekend brunch – this Steak and Sweet Potato Hash is packed with flavor with spicy, smoky, sweet flavors, and is a great way to use up leftover steak/beef. The sweet potato hash can be made ahead of time.

Make the sweet potato filling by combining sweet potato puree, brown sugar, maple syrup, coconut milk, cornstarch, cinnamon, and sea salt. Pour the mixture into a store-bought pie crust. Top the sweet potato filling with your favorite pecan pie filling recipe.

In a small bowl, combine the sweet potatoes, milk, brown sugar, butter, vanilla, salt and spices. Spread evenly into pastry shell. For pecan layer, in another small bowl, whisk egg and brown sugar until blended. Add the corn syrup, butter and vanilla; mix well.

Pies and Tarts are two of my very favorite things when it comes to baking EASY recipes on The Cookie Rookie. Pie Recipes as well as Tart Recipes are typically much easier than you might think and sometimes even require zero baking! My kind of recipe indeed.

List of related literature:

Ingredients: Enough pears to fill a pie crust; pie crust; blaunch pouder, ½ to ¾ cup of sugar, ginger, cinnamon; 1 to 1½ cups of almond milk; ¾ cup round almonds to 1½ cups boiling water.

“The Tudor Kitchen: What the Tudors Ate & Drank” by Terry Breverton
from The Tudor Kitchen: What the Tudors Ate & Drank
by Terry Breverton
Amberley Publishing, 2015

Whether you are hosting a holiday party or just having some friends over to hang out, this is the nut mix to make!

“Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health” by Ivy Larson, Andy Larson
from Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health
by Ivy Larson, Andy Larson
Victory Belt Publishing, 2019

I use this same baking technique for Sweet Potatoes with Pecan Topping (page 304).

“The Kentucky Fresh Cookbook” by Maggie Green, Cricket Press
from The Kentucky Fresh Cookbook
by Maggie Green, Cricket Press
University Press of Kentucky, 2011

WHY THIS RECIPE WORKS Linzertorte has proved to be a timeless classic, with its buttery nut crust and sweet raspberry jam filling.

“Cook's Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2013

Put them in a baking pan, with one large cup of sugar, one tablespoonful of spices, two of molasses and one of butter; add water until the fruit is nearly covered, and put it in the oven to bake and stew, and brown.

“Delphi Complete Works of Lafcadio Hearn (Illustrated)” by Lafcadio Hearn
from Delphi Complete Works of Lafcadio Hearn (Illustrated)
by Lafcadio Hearn
Delphi Classics, 2017

This is my mother’s recipe, which she has also shared with the Estonian Girl Scout troop in New York City.

“Estonian Tastes and Traditions” by Karin Annus Kärner
from Estonian Tastes and Traditions
by Karin Annus Kärner
Hippocrene Books, 2005

Fold the dry ingredients and the almonds into the hot sugar mixture and pour the mixture into the sweet tart crust.

“Baked: New Frontiers in Baking” by Matt Lewis, Renato Poliafito, Tina Rupp
from Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito, Tina Rupp
ABRAMS, 2011

YIELDS: 8 TO 12 SLICES 1½ cups mixed ripe stone fruit (about 4 apricots and plums total), cut into ½-inch slices ½ cup sliced almonds 1¾ cups unbleached all-purpose flour 1 teaspoon aluminum-free baking powder ½ teaspoon kosher salt ¾ cup unsalted butter, room temperature 1 cup granulated sugar

“The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques” by Coleman, Melissa
from The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques
by Coleman, Melissa
Oxmoor House, Incorporated, 2018

Streusel topping: While the pie is baking, combine 2 tablespoons of flour, 2 tablespoons of light brown sugar, 2 tablespoons of room temperature butter, and 2 cup of chopped pecans.

“The Dinner Doctor” by Anne Byrn
from The Dinner Doctor
by Anne Byrn
Rodale, 2004

Sprinkle bottom of warm prebaked pie crust evenly with brown sugar, then pour sweet potato mixture on top.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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31 comments

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  • Miss Vicki that pie looked to cut. Combo of two great pies. Hey who am I kidding, love all pies. God Bless all you gals! �� miss Vicki I would love to see your hubby Brian as the taste tester. It was sweet to see miss Lori’s hubby Dan tasting her lemon meringue pie. �� you are amazing baker!��

  • Please please please! In your pie collaboration, could you please make a pie crust? I would appreciate it so much. Thank you for an amazing pie recipe.

  • That pie looked evilicious! I would NOT be able to stop eating something like that. The crust, the pecans, the sweet potato, the cinnamon, the crunch. OMG! I am leaving this vid right now before I run to the bakery.

  • Good morning from Georgia, Love! I recently began watching Gordon’s UK Kitchen Nightmare shows. I absolutely love your soul! I was thoroughly impressed that Gordon had nothing to say about your dishes. I loved that you left him speechless! Your sweet potato and pecan pie is a beautiful twist on any southern sweet potato pie recipe. You know I’m throwing in “southern” because most Americans north of the Mason-Dixon Line prefer pumpkin pie. Many of my friends from the north truly have never heard of sweet potato pie. If they would try this recipe, I know they would fall in love with sweet potato pie! On another note, I would love to know where you were born and raised in America. Much love and continued success, Momma Cherri! I am now going to binge-watch all of your videos! Have a gorgeous day! ❤️

  • Holy god in heaven that looked divine! Cheesecake, sweet potato and pecan pie all together in the same freaking pie??? My husband is going to flip I am totally making this thanks again for ruining my diet! Seriously tho thank you!

  • Oh My Goodness! This excites me! I’ve NEVER thought about this combination�� my family LOVES sweet potato pie and I love pecans! You have helped me put together my entire Thanksgiving meal this year!! Thanks so very much
    Blessings ❤️��

  • I thank you for this collaboration…I never met a pie I didn’t like…and you ladies are sure going to give me some keepers…thanks sooo much. God bless xoxox

  • Oh my goodness! All my favorite pies in one! How is this possible, definitely going to try this weekend! New subscriber! Thank you!��

  • Vickie, this pie looks delicious! Can I join in on the Pie Collaboration? I would love to make some pies:) Thanks for sharing your recipe. Hugs, Judy ❤️

  • Yummy! Sounds really good Vickie never go wrong with pumpkin or pecans at the thanksgiving table..thank you hugs and blessings love ya ����

  • Oh wow, I thought I was the only one who made this pie! Your recipe fixes soo many issues I ran into over the years. TY momma cheri! (btw, I go to mexico often, would you like a liter of Dancy pure mexican clear vanilla?)

  • Do you think it’d be possible to sub the corn syrup for honey or do you think it’d burn in the oven? And idk how I missed this post last year. I’ll be trying this out this year in a casserole dish with a gingersnap crust.

  • So funny, love you both! Kat is Momma, keeping things under control, Momma’s silly I love her, I act like her when nobody watching, only my family!

  • Ms Vickie, so proud to be watching the collaboration with Ms Lori and Tammy. So excited to try out new pies for the holidays, thanks for sharing, it looks delicious. Blessings

  • Looks so delicious. My pie is in the oven as we speak. I didn’t have as many pecan as I thought so i used whatt I had. Thanks for the tutorial.

  • Momma Cherri:3 I’m Korean so obviously my English isn’t that good but I just wanted to let you know that I’m so impressed by ur enery and the attitude that you showed to ramsay I’m a big fan of you

  • Yummy. I will have to try and make this pie. I love both Sweet Potato and Pecan Pie. I just have to make mine sugar free. God Bless Y’all.

  • I don’t eat a lot of the recipes, i wish i could, but I do cook for family, I’m on a stict diet.
    But my family isn’t. love you momma!!

  • OMG!!! Jesus keep me on the Cross. I’m about to Sin over this pie. Ms cooking with Honey I can’t wait to Thanksgiving I’m making 1 Tonight. Thank you for this video.

  • You can tell someone who is natural at doing this sort of thing. They bash it out so quickly. There is no messing about or being too careful.

  • Hi Vickie! Oh my goodness!! This pie is glorious!! And I have to share that pecan pie in any variety is Ted’s all time favorite so I will have to give this a try!! Thanks for sharing and for the inspiration!! Love, Mary

  • Omg. That looks so delicioussssssss yum yum. Definitely gonna make this Wednesday night. Thank you so much girl. Girl I could kiss you for this right now

  • I just subscribed and then I realized she was the woman from Kitchen nightmares and the way Gordon Ramsay cleaned that plate I know this woman can cook lol and I also love her daughter working the camera. I love the accent����

  • You have an incredible passion in the way you talk about food and the things that you cook. It is real soul food! I have only recently discovered your channel and love it! Will be soon purchasing your cookbook ����❤️

  • Wow Vickie this is my kind of recipe. You made it so pretty too!❤️ I hope I get to make a few pies to add to the list I have some frozen fruit I need to use. Lol Sorry I am behind on everyone’s videos. I just love you guys so much!❤️——Tressa Daigle

  • Hey Kat, just a bit of friendly advice: I think there is a smudge on your camera lense on the right side. I noticed on the green beans vid and now this one. At first I thought it may be my phone but it doesn’t seem so. Anyway, much love Momma Cherri from NJ in USA!!

  • I loved watching you eat that pie!! It did look so good. I especially loved the look of the crunch base filling of sugar, butter and nuts that you prebaked first. I bet that was delicious to bite into!!! YUM. Thanks for sharing. Blessings to you Linda

  • uh oh, a letter from home!!! (one of the few things i miss from USA, sweet potato pie
    and/or pecan pie) at least this time, i’ve just eaten my lunch and i’m in the mood for
    dessert!!! oh, am thumbs up #10

  • Vickie, would this freeze well? It looks wonderful! Thank you for sharing and taking part in the collaboration. Hope to try it soon. Enjoy the day! Catherine

  • Oh wow that sweet potato looks amazing, I loved this video thank you for sharing, I make caster sugar by just grinding up granulated sugar in a blender a little finer than what it is. Easier and cheaper lol

  • Just what I needed to win my local baking competition, wish me luck I’m going to use your recipe because I know it’s good:) what isn’t good from Momma Cherri?