Harvest Sweet Potato Pecan Pie Tarts
Our harvest sweet potato pie tarts may be small, but they are stuffed with healthy benefits, including iron, fiber and the antioxidant beta carotene. Plus they can pull double duty as an appetizer or dessert, so you can take them to your brunch, potluck or office bake-off!
Fried Apple and Sweet Potato Pies | Chicken Update
Welcome to Simply Home and Harvest!
I finally made the fried pies I’ve been wanting to make!!
We made apple and sweet potato and they were both equally delicious!!
I highly recommend making these but make them a little smaller than mine or be ready to share.
Thanks for watching!!
I appreciate you all so much!
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#simplyhomeandharvest #friedapplepie #friedsweetpotatopie #friedpies #homesteading #farmhousekitchen #southernfriedpies
Apple Pie Filling Ingredients:
Chopped, peeled and diced apples (I used 8 cups)
1 cup water
1 cup brown sugar
3 tsp cinnamon
1 tsp nutmeg
1/4 tsp ground cloves
Sweet Potato Filling:
(Used for the filling)
Biscuit Dough:
Follow the directions on any biscuit mix and add more flour to dry out for a pie dough consistency.
I used “Southern Biscuit Mix” by Formula L.
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Scott Farms Sweet Potato Pecan Pie
A delicious Sweet Potato Pecan Pie recipe developed by 18 Restaurant Group Owner Jason Smith using Scott Farms Steam-In-Bag Sweet Potatoes.
Sweet Potato Pecan Pie Recipe
Ingredients:
1 bag Scott Farms Steam-in-Bag sweet potatoes (1 1/2 lbs)
1/2 cup melted butter
1/3 cup milk
3/4 cup cane sugar
1 tsp vanilla
2 Eggs
Pinch salt
Topping
5 Tbl sp melted butter
2/3 cup brown sugar
2/3 cup flour
1 cup pecans
Preparation Instructions:
Cook 1 bag of Scott Farms Steam-in-Bag Sweet Potatoes (1 1/2 lbs) in microwave for approximately 10 minutes. Let stand two minutes. Peel and mash.
Melt 1/2 cup butter
Combine in large bowl, butter, milk, sugar, eggs (beaten), salt and Scott Farms sweet potatoes.
Mix to a semi thick consistency. Set aside.
For Topping:
Melt 5 tablespoons butter
Combine Brown sugar, flour, and melted butter. Mix.
Add pecans, mix to a thick consistency.
Add pie filling to a pre-greased pie plate, sprinkle topping evenly across pie filling. Bake at 350 degrees until topping is brown.
Harvest Fresh Sweet Potato Pie
Sweet Potato Pie is smooth, light, and flavoured with wonderful warm spices. Delicious and made simple with cubed sweet potatoes. The perfect dessert to enjoy on any occasion with family and friends. Visit us at harvest-fresh.ca/ for more recipe ideas, videos and so much more! Instagram @harvestfresh43.
Recipe Story Sweet Potato Pie
Tradition - savor the sweetness. Thom's heritage recipe comes from his grandma Theora. when she was growing up the most abundant crop was the good old sweet potato. In order to make use of the excess harvest, her family began making sweet potato pies. Ever since that pie has made an appearance at every holiday, family gathering. How does one of your favorite home cooked meals tie to your family history? Does it take you back to times spent with family? Share your heritage recipe story with us at
Grandma Theora’s Sweet Potato Pie
Ingredients:
Pie Crust
1½ cups all-purpose flour
1/2 teaspoon salt
1/2 cup butter-flavored vegetable shortening, chilled
1/3 cup ice water
Filling
3 large orange-fleshed sweet potatoes (Louisiana yams), scrubbed
8 tablespoons (1 stick) butter, melted
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, beaten
1/4 cup half-and-half
3/4 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Directions:
Pie Crust
Sift the flour and salt into a medium bowl. Add the shortening. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse crumbs with a few pea-sized bits. Stirring with the fork, gradually add enough of the water until the mixture clumps together (you may need more or less water). Gather up the dough and press into a thick disk. If desired, wrap the dough in wax paper and refrigerate for up to 1 hour.
On a lightly floured work surface, roll out the dough into a 13-inch circle about 1/8-inch thick. Fold the dough in half. Transfer to a 9-inch pie pan, and gently unfold the dough to fit into the pan. Using scissors or a sharp knife, trim the dough to a 1-inch overhang. Fold the dough under itself so the edge of the fold is flush with the edge of the pan. Flute the dough around the edge of the pan. Cover with plastic wrap and refrigerate while making the filling.
Filling
Bring a large pot of lightly salted water to a boil over high heat. Add the sweet potatoes and reduce the heat to medium. Cook until the sweet potatoes are tender when pierced with a knife, about 30 minutes. Drain and run under cold water until cool enough to handle. Peel the sweet potatoes and place in a medium bowl.
Mash with an electric mixer on medium speed until very smooth. Measure 3 cups mashed sweet potatoes, keeping any extra for another use, and set aside.
Preheat the oven to 400°F. Uncover the pie shell and brush the interior with some of the melted butter. Sprinkle 1/4 cup of the brown sugar over the bottom of the pie shell. Bake until the pie dough is set and just beginning to brown, about 15 minutes. If the pie shell puffs, do not prick it.
Meanwhile, in a medium bowl, using an electric mixer on low speed, mix the mashed sweet potatoes, the remaining melted butter and 1/2 cup brown sugar, the granulated sugar, eggs, half-and-half, cinnamon, and nutmeg. Spread into the partially baked pie shell, smoothing the top.
Reduce the oven temperature to 350°F. Bake until a knife inserted in the center of the filling comes out clean, about 1½ hours. Cool completely on a wire cake rack. Cover and refrigerate until ready to serve with whipped cream.
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