Tag: sweet potato

Sweet Potato Pie Smoothie

sweet potato pie smoothie 6

 

Greg and I went out over the weekend. I don’t grab the salt when my food comes to the table, but I am a habitual pepperer! I know that word is not in the dictionary; that’s an Amye word. I have even been known to pepper a few fruits. It’s just good stuff!

It was a little later than usual. I’m not sure if you can relate, but we have hit that time of year when we can’t leave the house to go anywhere in the evening before 7:30ish. That time of year is called deer season.

When our food arrived, I did not look very closely at the salt and pepper shakers. I grabbed the darker one that was obviously not salt. I “peppered’ my grilled veggies, shrimp, and fish. I knew my mistake at first bite! I had used the cinnamon for sweet potatoes! What a combination! I love cinnamon. But unlike black pepper, it merely does not work well on some foods. If you want to know what I did, I sat there and politely ate my food.

Here is a fall breakfast that cinnamon would be terrific in! I love sweet potatoes any way you fix them. I enjoy them baked with butter, and a little cinnamon, in a casserole, au gratin, or in a pie or cobbler, and in this fabulous smoothie! Such a delicious way to start the day and get a good dose of nutrients too!

You can bake sweet potatoes ahead of time. Keep the skin on and store in an airtight container, refrigerated. That makes it easy to make this smoothie in the mornings.

 

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5 from 1 vote

Sweet Potatoes Pie Smoothie

Course Breakfast
Servings 1
Author Amye Melton

Ingredients

  • 1/2 cup cooked, peeled, & mashed sweet potato
  • 1/2 frozen banana cut into chunks
  • 1-2 ice cubes
  • 1/2 teaspoon vanilla extract
  • 3/4 cup milk
  • 3/4 teaspoon pumpkin pie spice or ground cinnamon
  • Splenda, honey, or sugar to taste
  • whipped cream & pumpkin pie spice or cinnamon to garnish, optional

Instructions

  • To a blender, add sweet potato, banana, ice cubes, vanilla extract, milk, pumpkin pie spice or cinnamon and sweetener. Blend until smooth. Pour into a glass, top with whipped cream and pumpkin pie spice or cinnamon, and serve.

 

 

Sweet Potato Pies

ch sweet potato pies

Fried pies have been a favorite of mine since I was a child. My mom and grandmother made the best! Apple, peach, and my favorite as a child, chocolate. They seem so simple, yet I have never been able to perfect them.

These sweet potato pies are baked, not fried. These little pies would be an excellent addition to your holiday table. They are made easy with refrigerated pie crusts and frozen yam patties. Honestly, I don’t even measure when I make these. I use a large pinch of brown sugar, a sprinkle of cinnamon and a pinch of chopped pecans. I use a small salad bowl to cut the rounds because I do not own a 4 1/2-inch cutter. If you were making these for a large crowd, where there will be multiple desserts served, you could make these smaller by cutting the yam patty in half. Use only one pie crust round, folding it over the patty and fillings and crimp the edges making a half-moon shape. They are easy to make, easy to serve and delicious!

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Sweet Potato Pies
 
Author:
Serves: 12
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Ingredients
  • 2 (14.1-oz.) pkg. refrigerated pie crusts, thawed
  • 12 frozen yam patties, thawed
  • 12 tsp. dark brown sugar
  • 6 tsp. ground cinnamon
  • 1 c. pecan pieces
  • 1 lg. egg
  • 2 tsp. whole milk
  • 6 tsp. granulated sugar
Instructions
  1. Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.
  2. On a floured surface, unfold pie crusts, and cut into 24 rounds with a 4½-inch cutter. Re-roll excess, if necessary.
  3. Arrange 12 pie crust circles on baking sheet with space in-between. Place a sweet potato patty in the middle of each. Divide brown sugar, cinnamon, and pecan pieces evenly among pies.
  4. Cover pies with remaining pie crust. Crimp edges together tightly with fingers. Make sure all edges are well sealed.
  5. In a small bowl, whisk together egg and milk. Brush pie crust with egg wash, and top with sugar. Cut 3 small holes in top of each pie with a small knife. Bake pies until browned, 25 to 30 minutes. Transfer pies to cooling rack, and let cool for 5 minutes.