Type what you have

Ingredients

• ✓ sweet potato
• red kidney bean
• cinnamon stick
• milk
• evaporated milk
• coconut milk
• sugar
• sweetened condensed milk
• cinnamon
• nutmeg
• clove
• raisin
• butter
• salt
• vanilla extract
• ground ginger

Instructions

1. 1 Place beans and cinnamon sticks in a large pot and add water to cover by 2 inches; bring to a boil. Boil for 2 to 3 minutes. Remove from the heat, cover, and let soak for 1 hour.
2. 2 Cube sweet potatoes and place in a large pot. Cover with salted water and bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
3. 3 Puree beans and soaking water with an immersion blender until smooth. Pass blended beans through a colander.
4. 4 Add milk, evaporated milk, and coconut milk. Turn on the heat to medium and add sugar, condensed milk, cinnamon, nutmeg, and cloves. Cook, stirring every once in a while, for 15 minutes. Add sweet potatoes, raisins, butter, salt, vanilla, and ginger. Reduce heat to low and cook, stirring every now and then, for 15 more minutes.

By vaneblu

Ingredients

• ✓ sweet potato
• rolled oat
• brown sugar
• pecan
• butter
• cinnamon

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Pour sweet potatoes into an 8x8-inch pan.
3. 3 Mix oats, brown sugar, pecans, butter, and cinnamon together in a bowl; spread mixture over sweet potatoes.
4. 4 Bake in the preheated oven until top is golden brown, 25 to 30 minutes.

By fleckfamily

Ingredients

• ✓ sweet potato
• butter
• brown sugar
• white sugar
• egg
• orange juice
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a 2 1/2 quart baking dish.
2. 2 Bring a large pot of water to a boil. Add potatoes and cook until tender, about 20 minutes. Drain and mash.
3. 3 In a large bowl, combine the mashed sweet potatoes, butter, brown sugar, white sugar, eggs, orange juice and vanilla; stir until smooth. Pour into buttered dish.
4. 4 Bake in preheated oven 40 minutes.

By ToniQ

Ingredients

• ✓ sweet potato
• carrot
• brown sugar
• milk
• egg
• pumpkin pie spice
• graham cracker crust

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the potatoes, carrots, sugar, milk, eggs, and pumpkin pie spice together in a blender; blend until smooth. Pour mixture into the pie crust.
3. 3 Bake in preheated oven until a toothpick inserted in center comes out clean, about 30 minutes.

By mandie486

Ingredients

• ✓ sweet potato
• butter
• vanilla extract
• sugar
• nutmeg
• egg
• evaporated milk
• pie shell

Instructions

1. 1 Bring a large pot of water to a boil. Add sweet potatoes and cook until tender but still firm, about 30 minutes. Drain and cool; peel and mash.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Combine sweet potatoes, butter, sugar, vanilla, and nutmeg in a large bowl. Whisk eggs and milk together in a small bowl; blend into sweet potato mixture. Pour filling into pie shells.
4. 4 Bake pies in the preheated oven for 60 minutes, or until a knife inserted in the center comes out clean.

By sniper69

Ingredients

• ✓ sweet potato
• egg
• evaporated milk
• cinnamon
• nutmeg
• clove
• salt
• pie crust

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix the sweet potatoes, eggs, evaporated milk, cinnamon, nutmeg, cloves and salt. Pour into the pie crust.
3. 3 Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a knife inserted in center comes out clean. Top with whipped topping or serve warm with vanilla ice cream.

By Lisa H

Ingredients

• ✓ sweet potato
• pie crust
• sugar
• butter
• milk
• egg
• vanilla extract
• nutmeg
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie pan.
2. 2 Mix sweet potatoes, sugar, butter, milk, eggs, vanilla extract, nutmeg, and cinnamon together in a bowl; pour sweet potato mixture into the prepared pie crust.
3. 3 Bake in the preheated oven until a knife inserted near the center comes out clean, about 1 hour.

By Kevin

Ingredients

• ✓ sweet potato
• brown sugar
• margarine
• egg
• vanilla extract
• milk
• all-purpose flour
• margarine
• pineapple
• white sugar
• egg

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
2. 2 Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash sweet potatoes in a large bowl. Stir in the brown sugar, 1/4 cup softened margarine, 3 eggs, vanilla extract, and milk. Beat until fluffy. Pour into prepared baking dish. Mix flour, 1/4 cup melted margarine, pineapple, white sugar, and 1 egg together in a bowl. Spoon over the sweet potato mixture.
3. 3 Bake in the preheated oven until golden brown, about 40 minutes.

By Ruth Messenger

Ingredients

• ✓ sweet potato
• all-purpose flour
• sugar
• baking powder
• egg
• vanilla extract
• butter
• pumpkin seed
• brown sugar
• banana
• raisin

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 5x8-inch baking dish.
2. 2 Place sweet potato into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash sweet potato until smooth.
3. 3 Sift flour, white sugar, and baking powder together in a large bowl. Whisk eggs and vanilla extract together in another large bowl.
4. 4 Melt butter in a saucepan over medium heat; cook and stir pumpkin seeds and brown sugar in hot butter until brown sugar is melted, 1 to 2 minutes. Stir bananas and mashed sweet potato into pumpkin seed mixture. Remove from heat and cool slightly.
5. 5 Stir banana mixture into egg mixture until well-combined. Pour banana-egg mixture into flour mixture and stir until batter is just combined; stir in raisins. Pour into prepared baking dish.
6. 6 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.

By Kath

Ingredients

• ✓ sweet potato
• pie crust
• sugar
• egg
• butter
• vanilla extract
• flour
• pumpkin pie spice
• salt
• buttermilk
• baking soda

Instructions

1. 1 Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain well and let cool.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a pie plate with pie crust.
3. 3 Mash sweet potatoes with a potato masher or fork. Measure 2 cups of the mash into a large bowl. Mix in sugar eggs, butter, and vanilla extract.
4. 4 Mix flour, pumpkin pie spice, and salt together in a separate bowl. Add to the sweet potato mixture.
5. 5 Combine buttermilk and baking soda in a small bowl. Add to the sweet potato-flour mixture. Stir batter well; pour into the prepared crust.
6. 6 Bake in the preheated oven until set, about 1 hour 10 minutes. Let cool on rack until firm, at least 20 minutes.

By rpaulson001

Ingredients

• ✓ sweet potato
• white sugar
• sweetened condensed milk
• butter
• egg
• all-purpose flour
• cinnamon
• nutmeg
• allspice
• clove
• pie crust

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a pot of water to a boil; add sweet potatoes and boil until soft, 20 to 30 minutes. Drain, then remove and discard skins.
3. 3 Mash sweet potatoes in a bowl until no lumps remain; transfer 1 cup to a large bowl, and reserve the rest for another use.
4. 4 Add sugar, condensed milk, butter, eggs, flour, cinnamon, nutmeg, allspice, and cloves to sweet potatoes in the large bowl. Mix until well combined, then divide batter evenly between pie crusts.
5. 5 Bake in the preheated oven until firm, about 45 minutes.

By brianbagent

Ingredients

• ✓ sweet potato
• pastry
• white sugar
• egg
• milk
• margarine
• vanilla extract
• lemon extract
• clove
• allspice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Press the pie pastries into two 9-inch pie dishes.
2. 2 Place sweet potatoes into a large pot and cover with water; bring to a boil, reduce heat to medium-low, and simmer until tender, 15 to 20 minutes. Drain potatoes and let cool.
3. 3 Beat potatoes, sugar, eggs, milk, margarine, vanilla extract, lemon extract, cloves, and allspice together in a bowl until smooth; pour into the prepared crusts.
4. 4 Bake in the preheated oven until pies are set in the middle, 40 to 60 minutes.

By Faith N

Ingredients

• ✓ sweet potato
• white sugar
• vegetable oil
• egg
• vanilla extract
• all-purpose flour
• baking powder
• baking soda
• salt
• cinnamon
• beer

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
2. 2 Stir together the sugar and vegetable oil in a large bowl until smooth. Beat in the eggs one at a time, then stir in the vanilla and sweet potatoes. Combine the flour, baking powder, baking soda, salt and cinnamon in a separate bowl; stir into the batter 1 cup at a time, alternating with the beer just until everything comes together. Spread the batter evenly in the prepared pan.
3. 3 Bake for 35 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool completely before frosting or serving.

By MLYIN

Ingredients

• ✓ sweet potato
• all-purpose flour
• baking powder
• baking soda
• salt
• butter
• white sugar
• lemon zest
• nutmeg
• honey
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder, baking soda and salt into a bowl, and set aside.
2. 2 In a large bowl, cream together the butter and sugar until smooth. Stir in the lemon zest, honey, nutmeg and egg until well blended, then mix in the sweet potato. Stir in the flour using a large spoon until just blended in. Form tablespoons of dough into balls, and place onto ungreased baking sheets about 2 inches apart.
3. 3 Bake for 7 minutes in the preheated oven, or until the edges are starting to brown lightly. Let the cookies cool on the baking sheet for about 5 minutes before removing to wire racks to cool completely.

By DEXI829

Ingredients

• ✓ sweet potato
• orange peel
• pie crust
• egg
• pineapple juice
• butter
• vanilla extract
• flour
• cinnamon
• nutmeg
• ginger
• clove
• salt
• sugar
• heavy cream

Instructions

1. 1 Place sweet potatoes and orange peel into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 10 minutes. Drain well and let cool. Discard orange peel.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch pie plate with pie crust.
3. 3 Mash cooled sweet potatoes with a potato masher or fork. Mix in eggs until well blended. Add pineapple juice, butter, and vanilla extract; mix until combined. Mix in flour, cinnamon, nutmeg, ginger, cloves, and salt. Mix in sugar until dissolved. Blend in heavy cream using a whisk.
4. 4 Pour sweet potato mixture into the pie crust.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Place on a cloth on a table or window sill to cool down.

By TJohnson

Ingredients

• ✓ sweet potato
• graham cracker
• walnut
• sugar
• nutmeg
• cinnamon
• butter
• cream cheese
• sugar
• brown sugar
• lemon extract
• vanilla extract
• nutmeg
• cinnamon
• egg
• egg yolk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Prick sweet potatoes several times with a fork and place onto a baking sheet.
2. 2 Bake in the preheated oven until sweet potatoes are easily pierced with a knife, 50 minutes to 1 hour. Remove from the oven and allow to rest, 8 hours to overnight.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Combine graham crackers, walnuts, sugar, nutmeg, and cinnamon in a food processor and blend until crumbly. Incorporate melted butter. Press mixture evenly into a 9-inch springform pan to form a crust.
5. 5 Bake in the preheated oven until golden brown, about 10 minutes. Remove from oven and reduce temperature to 300 degrees F (150 degrees C). Let crust cool.
6. 6 Place a cake pan filled with water on the bottom rack of the oven to create moisture and prevent cheesecake from cracking.
7. 7 Combine baked sweet potatoes, cream cheese, white sugar, brown sugar, lemon extract, vanilla extract, nutmeg, and cinnamon in a high-powered blender (such as Vitamix®) and process until smooth. Mix in whole eggs and egg yolks on the lowest speed possible; be careful not to overmix filling.
8. 8 Pour filling into crust.
9. 9 Bake in the preheated oven until a tester comes out clean and cheesecake just jiggles slightly in the center, about 1 hour and 25 minutes. Leave cheesecake in the oven with the door ajar to allow cheesecake to cool gradually and prevent cracking, about 45 minutes.
10. 10 Refrigerate cooled cheesecake for 2 hours before serving.

By Brian Level

Ingredients

• ✓ sweet potato
• butternut squash
• egg
• condensed milk
• cinnamon
• nutmeg
• allspice
• pie crust
• mini marshmallow

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mash sweet potatoes and butternut squash together in a bowl; stir in eggs, milk, cinnamon, nutmeg, and allspice. Pour sweet potato-squash mixture into pie crust.
3. 3 Bake in the preheated oven for 30 minutes; arrange marshmallows on top of pie. Continue baking until a knife inserted into center comes out clean, about 30 minutes more.

By Lynnea Cabhewin

Ingredients

• ✓ sweet potato
• evaporated milk
• brown sugar
• butter
• egg
• cinnamon
• vanilla extract
• salt
• ginger
• nutmeg
• pie crust
• all-purpose flour
• brown sugar
• cinnamon
• ginger
• mace
• butter
• almond

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Prepare the filling by blending together the sweet potatoes, evaporated milk, 1 cup brown sugar, 1/2 cup butter, eggs, cinnamon, vanilla, salt, ginger and nutmeg. Pour filling into prepared crust.
3. 3 Prepare the topping by combining the flour, 1/2 cup brown sugar, cinnamon, ginger and mace. Using a pastry knife, cut the butter into the flour mixture until coarse crumbs form. Stir in nuts.
4. 4 Sprinkle topping over filling and bake at 400 degrees F (200 degrees C) for 50 minutes or until golden and a knife inserted in the center comes out clean.

By Summer

Ingredients

• ✓ sweet potato
• oil
• all-purpose flour
• all-purpose flour
• brown sugar
• baking powder
• salt
• cinnamon
• nutmeg
• butter
• milk
• applesauce
• egg
• vanilla extract

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Combine 2 cups plus 3 tablespoons flour, brown sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl. Stir in melted butter until crumbly.
3. 3 Combine sweet potatoes, milk, applesauce, egg, and vanilla extract in a medium bowl. Mix well.
4. 4 Pour wet ingredients into dry ingredients and combine, kneading well.
5. 5 Turn out onto a well floured surface and roll to 1/4-inch thickness. Cut with a donut cutter.
6. 6 Slowly lower the doughnuts into the hot oil. Fry in batches, turning once, until golden, about 2 minutes.

By Debbie

Ingredients

• ✓ sweet potato
• orange juice
• butter
• brown sugar
• sugar
• egg
• vanilla extract
• orange
• all-purpose flour
• baking powder
• cinnamon
• ginger
• baking soda
• salt
• confectioners' sugar
• brown sugar
• heavy cream
• butter
• vanilla extract

Instructions

1. 1 Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sweet potato cubes, cover, and steam until just tender, 15 to 20 minutes depending on thickness. Remove the sweet potato from the steamer and allow to cool. Transfer the cooled sweet potato to a blender. Pour in the orange juice. Cover blender, and puree until smooth. If mixture is too thick, add more orange juice, 1 tablespoon at a time, until the sweet potato is blended.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line 48 muffin cups with paper muffin liners.
3. 3 Beat 1 cup butter, light brown sugar, and white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 2 teaspoons of vanilla extract with the last egg, then stir in the sweet potato puree and orange zest.
4. 4 Sift together the flour, baking powder, cinnamon, ginger, baking soda, and salt in a bowl. Mix the flour mixture into the sweet potato mixture, 1 cup at a time, mixing until just blended. Batter will be thick. Spoon the batter into the prepared muffin tins.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
6. 6 To make frosting: Sift the confectioners' sugar into a large bowl; set aside. Heat the brown sugar, heavy cream, and 1/4 cup butter in a saucepan over low heat until sugar dissolves, stirring occasionally. Increase heat to medium high and bring to a boil, stirring constantly. Boil until the brown sugar mixture thickens, about 3 minutes. Remove from heat, then stir in 1/4 teaspoon of vanilla extract. Whisk the brown sugar mixture into the confectioners' sugar until smooth, 1 to 2 minutes. Allow the sugar mixture to cool and thicken before icing the cooled cupcakes.

By Candice

Ingredients

• ✓ sweet potato
• pecan
• brown sugar
• all-purpose flour
• cinnamon
• salt
• butter
• egg
• cream cheese
• cream cheese
• brown sugar
• sour cream
• egg
• cinnamon
• ginger
• vanilla bean

Instructions

1. 1 Pour pecans into a blender; grind into a meal.
2. 2 Whisk pecan meal, 1/3 cup brown sugar, flour, cinnamon, and salt together in a bowl. Rub in butter with your fingers until mixture resembles a coarse meal and a few pea-sized pieces remain. Drizzle beaten egg over butter mixture; mix gently with a fork until dough comes together.
3. 3 Turn dough onto a lightly floured surface and knead until smooth. Form dough into a disk. Wrap in plastic wrap and chill until firm, at least 2 hours.
4. 4 Preheat oven to 325 degrees F (165 degrees C).
5. 5 Roll out dough on a lightly floured surface into a 10-inch crust. Transfer to an 8-inch baking dish. Cover crust with a piece of parchment paper; fill with pie weights.
6. 6 Bake in the preheated oven until edges are golden brown, 10 to 15 minutes. Transfer to a wire rack and let crust cool.
7. 7 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potatoes, cover, and steam until tender, 8 to 10 minutes. Strain into a bowl; mash until smooth.
8. 8 Combine 8 ounces plus 6 ounces cream cheese and 1 cup brown sugar in a bowl; beat with an electric mixer until smooth. Add eggs one at a time, mixing well between each addition. Beat in mashed sweet potatoes and sour cream. Add cinnamon and ginger.
9. 9 Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife. Beat seeds into the cream cheese mixture.
10. 10 Pour cream cheese mixture into the cooled crust.
11. 11 Bake in the preheated oven until center is set, about 1 hour. Cool to room temperature, about 1 hour.

By Pawel Tulinski

Ingredients

• ✓ sweet potato
• butter
• white sugar
• milk
• egg
• nutmeg
• cinnamon
• vanilla extract
• whole wheat pie crust

Instructions

1. 1 Boil sweet potato whole in skin in a small pot until done, 40 to 50 minutes. Drain, cool sweet potato with cold water, and remove skin.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Break sweet potato apart in a large bowl. Mix in butter and beat well with an electric mixer. Beat in sugar, milk, eggs, nutmeg, cinnamon, and vanilla extract on medium speed until mixture is smooth. Pour filling into unbaked pie crust.
3. 3 Bake in preheated oven until knife inserted in center comes out clean, 45 to 55 minutes. Pie will puff up like a souffle, then sink down as it cools.

By MakeItHealthy

Ingredients

• ✓ sweet potato
• butter
• sugar
• milk
• egg
• nutmeg
• cinnamon
• vanilla extract
• pie crust

Instructions

1. 1 Gather the ingredients.
2. 2 Place whole sweet potato in pot and cover with water; bring to a boil. Boil until tender when pierced with a fork, 40 to 50 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Remove sweet potato from the pot and run under cold water. Remove and discard skin. Break sweet potato flesh apart and place in a bowl. Add butter and mix with an electric mixer until well combined.
4. 4 Add sugar, milk, eggs, nutmeg, cinnamon, and vanilla; beat on medium speed until mixture is smooth.
5. 5 Pour filling into unbaked pie crust.
6. 6 Bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes. Cool completely before serving.

By COUGAAR

Ingredients

• ✓ sweet potato
• pecan
• hazelnut liqueur
• confectioners' sugar
• heavy cream
• pecan
• evaporated milk
• corn syrup
• salt
• vanilla extract
• nutmeg
• cinnamon
• ginger
• brown sugar
• egg
• butter
• pie crust

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Prepare dough for one 9 inch pie. Refrigerate until ready to bake.
3. 3 Blend together the butter, sweet potatoes, eggs, brown sugar, ginger, cinnamon, nutmeg, vanilla, salt, corn syrup and evaporated milk. Pour filling into crust and sprinkle with chopped pecans.
4. 4 Bake for 40 to 45 minutes, or until inserted knife comes out clean. Set aside to cool.
5. 5 Beat together whipping cream, sugar and liqueur until soft peaks form. Top pie with whipped cream and pecan halves.

By Sandra

Ingredients

• ✓ sweet potato
• sour cream
• milk
• sugar
• egg
• baking powder
• vanilla extract
• ginger
• pear
• pineapple
• bread
• brown sugar
• all-purpose flour
• orange zest
• butter
• pecan

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Butter a 1 quart casserole dish.
2. 2 In a large bowl, whisk together the sour cream, milk, sugar, eggs, baking powder, ginger and vanilla. Stir in the pears, pineapple and sweet potatoes just to coat, then add the bread cubes and mix until evenly distributed. Pour into the prepared baking dish. Set aside.
3. 3 In a separate bowl, stir together the brown sugar, flour and orange zest. Briefly stir in the butter and pecans. Sprinkle over the top of the bread pudding.
4. 4 Bake for 30 minutes in the preheated oven, until evenly puffed up and browned.

By Michaela

Ingredients

• ✓ sweet potato
• pie crust
• evaporated skim milk
• egg white
• white sugar
• brown sugar
• cinnamon
• nutmeg
• clove
• cranberry

Instructions

1. 1 Gather the ingredients.
2. 2 Place sweet potatoes in a saucepan with just enough water to cover. Bring to a boil; cook until fork-tender, about 5 minutes. Drain and mash sweet potatoes with a fork or potato masher.
3. 3 Preheat the oven to 425 degrees F (220 degrees C). Divide pie crust evenly into 24 pieces; form into small balls. Press crusts into the cups of two 12-cup mini muffin tins. Set aside.
4. 4 Purée mashed sweet potatoes, evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg, and cloves in a blender or food processor until smooth. Spoon about 1 tablespoon sweet potato filling into each pie shell.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of a mini pie comes out clean, about 10 minutes. Cool in the tins set on a wire rack. Garnish each mini pie with a cranberry half before serving.

By NCANNIS

Ingredients

• ✓ sweet potato
• salt
• vanilla extract
• white sugar
• egg white
• milk
• marshmallow
• salt
• mace
• cinnamon
• vanilla extract
• egg
• whipping cream
• brown sugar
• salt
• butter
• white sugar
• graham cracker

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Mix the graham cracker crumbs together with 1/3 cup white sugar, butter, and 1/8 teaspoon salt in a mixing bowl. Spread evenly over the bottom and sides of a 9 inch pie pan.
3. 3 Bake the graham cracker crust in preheated oven until lightly browned, about 5 minutes. Remove from oven, and cool on a rack.
4. 4 Preheat oven to 400 degrees F (200 degrees C).
5. 5 To make the sweet potato filling, place the mashed sweet potatoes in a mixing bowl. Whisk in the brown sugar, whipping cream, eggs, vanilla, cinnamon, mace, and salt until smooth and evenly blended. Pour the sweet potato mixture into the baked graham cracker crust.
6. 6 Bake the pie in preheated oven until the center is set, about 45 minutes. Remove from oven and cool on a rack.
7. 7 To make the marshmallow meringue, place the marshmallows and milk in a pan; cook over low heat, folding mixture gently until marshmallows are half melted. Remove pan from the heat. Continue folding until marshmallows melt completely, and the mixture becomes smooth and fluffy.
8. 8 Place the egg whites in a separate mixing bowl, and beat until soft peaks form. Gradually add 1/4 cup white sugar, and continue beating until stiff peaks form. Beat in vanilla and salt. Gently fold the egg whites into the marshmallow mixture, and spread over the top of the pie.
9. 9 Return the pie to the oven and cook until the meringue is toasted, 5 to 10 minutes.

By ANTILOPE

Ingredients

• ✓ sweet potato
• egg
• evaporated milk
• white sugar
• salt
• cinnamon
• nutmeg
• rum
• butter
• pie crust

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Combine sweet potatoes, evaporated milk, sugar, salt, cinnamon, nutmeg, rum, eggs and butter in the bowl of a food processor; blend until smooth. Pour into prepared pie shell.
3. 3 Bake in the preheated oven for 10 minutes. Reduce heat to 300 degrees F (150 degrees C) and continue to bake until the filling is firm, about 50 minutes more.

By irenedee

Ingredients

• ✓ sweet potato
• heavy cream
• egg
• nutmeg
• cinnamon
• orange zest
• lemon zest
• all-purpose flour
• white sugar
• cream cheese
• water
• egg yolk
• coconut
• butter
• orange zest
• lemon zest
• white sugar
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 To Make Crust: In a medium bowl, stir together 1 cup flour, 1/4 cup sugar, 1 1/2 teaspoons lemon zest and 1 1/2 teaspoons orange zest. Cut in butter until mixture resembles coarse crumbs; stir in coconut. Mix together egg yolk and water; stir into flour mixture. Form dough into ball.
3. 3 Press slightly less than half the mixture onto the bottom of a 9 inch springform pan with the sides removed. Place on shallow baking sheet and bake for 15 minutes or until lightly browned. Let cool. Attach sides onto pan and press remaining mixture all the way up the sides of the pan; set aside.
4. 4 To Make Filling: In a large bowl, combine cream cheese, 3/4 cup sugar, 3 tablespoons flour, 1 tablespoon lemon zest, 1 tablespoon orange zest, cinnamon and nutmeg. Beat until smooth. Blend in sweet potatoes and eggs. Stir in heavy cream. Pour mixture into prepared crust. Place pan in a shallow baking sheet.
5. 5 Bake in preheated oven for 65 to 70 minutes or until center of the pie is nearly set.
6. 6 Cool in pan on wire rack for 15 minutes. Using a small spatula or knife, loosen the crust from the sides of the pan; cool for an additional 30 minutes. Remove sides of the pan and allow pie to cool completely. Cover and refrigerate for at least 4 hours before serving.

By MRSWILDTHING

Ingredients

• ✓ sweet potato
• butter
• margarine
• sweetened condensed milk
• egg
• orange zest
• vanilla extract
• cinnamon
• nutmeg
• salt
• pie shell

Instructions

1. 1 Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes.
2. 2 While the potatoes are cooking, preheat the oven to 350 degrees F (175 degrees C).
3. 3 Drain potatoes and place into a large mixing bowl. Add butter and beat with an electric mixer until smooth. Mix in condensed milk, eggs, orange zest, vanilla, cinnamon, nutmeg, and salt until smooth; pour into pie shell.
4. 4 Bake in the preheated oven until the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 40 minutes. Let cool before serving.

By Allrecipes Member