Time 45m Yield 6-8 serving(s) Number Of Ingredients 12 Steps:
Prepare pastry shell; set aside. Combine potatoes, sugar, half & half, butter, 1/2 teaspoon vanilla, cinnamon, nutmeg, salt and egg; mix well. Pour into pastry shell. Bake at 425°F, 25 to 30 minutes; cool. Drain pineapple, reserving 1/2 cup juice. Dissolve cornstarch in reserved juice in a saucepan on your stovetop. Cook, stirring constantly, until thickened and translucent. Add remaining 1/2 teaspoon vanilla. This will be a topping for the pie. Arrange pineapple over pie. Spoon topping over fruit.
Time 1h Yield 8 serving(s) Number Of Ingredients 12 Steps:
Prepare pastry shell, set aside. Combine sweet potatoes, brown sugar, half and half, egg, butter, 1/2 teaspoon vanilla, cinnamon, nutmeg and salt, mix well. Pour into pastry shell. Bake at 425 degrees, 25 to 30 minutes, or until set in centre, cool. Drain pineapple, reserving 1/2 cup juice. Pour reserved juice into small saucepan. Add cornstarch, stir until dissolved. Cook, stirring constantly, until thickened and translucent. Stir in ginger and remaining 1/2 teaspoon vanilla Cut pineapple slices in half, arrange pineapple over pie in a pinwheel pattern, spoon topping over pineapple. Garnish with whipped cream.
Time 1h50m Yield 12 mini pies Number Of Ingredients 18 Steps:
For the mini sweet potato pies: Pierce the skin of the sweet potatoes a few times with a fork, then microwave on high until soft, 7 to 8 minutes. Let cool slightly. Preheat the oven to 375 degrees F. Place the pie crusts on a rimmed baking sheet. Peel the sweet potatoes and cut into chunks. Transfer the potatoes to the bowl of a food processor and process until smooth. Add the cream, brown sugar, orange juice, butter, pineapple, granulated sugar, cinnamon, salt, nutmeg, cloves and eggs and pulse until the mixture is combined and smooth. Pour the mixture into the crusts on the baking sheet. Bake until the pies are slightly browned on top, 20 to 25 minutes. Let cool for at least 1 hour or refrigerate until ready to serve. For the pecan pineapple topping: Add the pecans, cinnamon, salt and cayenne to a small skillet and cook over high heat until toasted, 2 to 3 minutes. Add the pineapple pieces and remove from the heat. Sprinkle the topping over the pies before serving.
Yield 9 Number Of Ingredients 4 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a large soup pot, boil sweet potatoes whole until soft. Remove skins, and dice into bite-sized pieces. Mix sweet potatoes, crushed pineapple, light brown sugar, and butter in prepared baking dish. Bake for 45 minutes, or until casserole is mushy with no excess water in the dish.
Time 30m Yield 4 servings. Number Of Ingredients 6 Steps:
In a large bowl, mash the sweet potatoes. Stir in the pineapple, pecans, brown sugar and butter. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 375° for 20 minutes. Sprinkle with marshmallows. Bake 5 minutes longer or until marshmallows are lightly browned.
Yield 8 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch baking dish. Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to cool. Peel and quarter. In a sauce pan, combine pineapple, sugar, cinnamon, ginger, nutmeg and cloves. Bring to boil and reduce heat. Arrange potatoes in a single layer in baking dish. Pour sauce over potatoes and bake for 45 minutes.
Number Of Ingredients 5 Steps:
Preheat oven to 450 degrees. On a rimmed baking sheet, toss together sweet potatoes, pineapple, oil, and cayenne pepper. Season with salt. Roast until sweet potatoes and pineapple are tender and golden, 30 to 35 minutes, stirring every 10 minutes.
Time 35m Yield 12 servings. Number Of Ingredients 15 Steps:
In a large bowl, combine the first 10 ingredients. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Divide the batter among three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in confectioners’ sugar until smooth. Spread between layers and over top and sides of cake. Store in the refrigerator.
More about “pineapple sweet potato pie recipes”
Time 1h10m Yield 10 servings Number Of Ingredients 7 Steps:
Heat oven to 350°F. Drain pineapple, reserving 1/4 cup juice; pour into small bowl. Add sugar, pumpkin pie spice and butter; stir until blended. Place sweet potatoes in 9-inch square baking dish sprayed with cooking spray; top with pineapple chunks. Drizzle evenly with sugar mixture. Sprinkle with coconut and nuts; cover. Bake 35 to 40 min. or until sweet potatoes are heated through and coconut is lightly browned, uncovering after 30 min.
