Vegodactyl Sweet Potato and Banana Pizza
For the Sweet Potato Pie: • 1 1/2 cup baked, mashed sweet potatoes, skins removed • 1 cup packed brown sugar • 3 eggs • 1/2 cup butter, melted • 1/3 cup evaporated milk • 1 tsp. ground nutmeg • 1 tsp. vanilla • 1 unbaked 9-inch pie crust For the Boozy Banana Cream: • […]
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Remove from oven and allow to cool completely. Once sweet potatoes are cooled, preheat oven to 350°F. Remove foil and skin from sweet potatoes. In a large bowl, mash sweet potatoes and butter until completely smooth. Whisk in sugar, brown sugar, whole milk, eggs, vanilla extract, cinnamon, nutmeg, salt and cloves.
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Step 5: Bake the pie. Pour the blended sweet potato mixture into the pie crust. With a spatula, spread the filling evenly. Bake the pie for 40-50 minutes until the filling is set around the outside but still slightly jiggly in the center, which ensures a creamy texture inside.
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Make the vegan meringue: whisk the aquafaba and cream of tartar for 1-2 minutes then slowly add granulated sugar 1 tablespoon at a time. Turn the mixer up to high speed and whisk for 6-8 minutes, or until stiff peaks form. Finish the pie: cover the completely cooled pie with marshmallow fluff.
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Sweet Potato Filling: Preheat the oven to 425 degrees. In a large bowl, mix the dry ingredients together. In a medium bowl, mix together wet ingredients. Add wet ingredients into dry and combine until smooth - ideally with a hand mixer using medium speed. Pour into pie crust and bake for 15 minutes. Reduce heat on the oven to 350 degrees and.
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2 Place sweet potatoes in a large mixing bowl and use a handheld mixer to beat them on medium-high speed for one minute. Add the melted butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, ginger, and salt. 3 Mix on a low speed until blended, then increase the speed to medium-high and mix for two minutes.
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Gently tuck the crust into the pie pan, trim the edge about an inch over the side, tuck the excess dough in along the edge, and flute it. Pour the pie filling into the prepared pie crust. Beat the egg and water together. Brush the edges of the crust with the egg wash. Bake for 55-60 minutes or until set.
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Preheat oven to 400ºF (204ºC). Toss cubed sweet potatoes with oil. Roast in preheated oven until tender when pierced with a fork, about 20 minutes. Reduce oven temperature to 350ºF (177ºC). Mash sweet potatoes until smooth. Measure mashed sweet potatoes and use 2 3/4 cups of the mash and place in a large mixing bowl.
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In a separate medium bowl, whisk together eggs, yolks, sugar, nutmeg, and salt; stir in bourbon, molasses, and vanilla, then whisk in milk. Gradually add egg mixture to sweet potatoes, whisking gently to combine. Heat partially baked pie shell in oven until warm, about 5 minutes. Sprinkle bottom of pie shell evenly with brown sugar.
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In a large bowl, blend sweet potatoes and sugar with a hand mixer. Add one egg, then beat the mixture. Add the second egg and beat again. Add softened butter, pudding mix, condensed milk, cinnamon and vanilla. Mix well. Pour into the unbaked pie crust and bake for 40-50 minutes.
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Reduce the oven temperature to 350°F. Place the unbaked pie crust on a foil lined, rimmed baking sheet. Pour the pie filling into the crust and bake in the center of the oven for 55 to 60 minutes, or until the pie is set and a toothpick inserted in the center comes out mostly clean.
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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. 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.
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Preheat the oven to 375°F, and coat a standard 9"-round pie plate with nonstick cooking spray. Leaving the dough between the sheets of plastic wrap, roll it out into a 11"-wide circle. Peel off the top layer of plastic wrap, and turn it out into the prepared pie plate. Peel off the other layer of plastic wrap.
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In a bowl, combine the 1 1/2 cups of sweet potato puree, mashed banana, egg, milk, brown sugar, cinnamon, nutmeg, and vanilla extract. Use a hand mixer to mix the ingredients together until they are smooth and well combined. Divide the pie filling equally among the prepared mini pie shells, and smooth the tops with an offset spatula.
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Instructions. Preheat oven to 400° F. Prick sweet potatoes several times with a fork and place on a foil lined sheet pan. Roast sweet potatoes for 45 minutes or until almost done. Add unpeeled bananas and roast for 10 additional minutes.
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Instructions. Follow the directions for making the flaky vegan pie crust here, preparing the pie crust up until it is par-baked and ready to fill (Step 9). Change the temperature of the oven to 350F. In a food processor, add all of the ingredients in and blend until smooth and creamy.
