Best 7 Sweet Potato Pie Cookies With Orange Glaze Recipes

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SWEET POTATO PIE COOKIES



Sweet Potato Pie Cookies image

If sweet potato is your pie of choice then these cookies are for you: They channel all the flavor of that Southern favorite in a fun two-bite package. The crust comes together quickly and gets pressed into a mini-muffin tin, no rolling necessary. We bake the crumble topping separately to keep it crisp and easy to put on the cookies after they come out of the oven. Any extra would be great on ice cream, yogurt or fruit-or make a double batch and keep it on hand for a quick topping for a future baked dessert.

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 24 cookies

Number Of Ingredients 26

1 large sweet potato
1/4 cup light brown sugar
2 tablespoons granulated sugar
1 large egg
1/4 cup heavy cream
1/2 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Nonstick cooking spray
1 3/4 cups all-purpose flour (see Cook's Note)
1/2 teaspoon baking powder
1/2 ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
2/3 cup granulated sugar
10 tablespoons unsalted butter, at room temperature
1 large egg
1 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/3 cup chopped pecans
1/4 cup light brown sugar
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
4 tablespoons unsalted butter, melted and cooled

Steps:

  • For the filling: Preheat the oven to 350 degrees F. Prick the sweet potato in several places and place it on a baking sheet. Bake until very tender, 45 to 50 minutes. Let cool. Scrape the flesh into a bowl and mash until smooth. Measure out 1 cup purée; reserve the remaining purée for another use.
  • Place the 1 cup sweet potato purée in a medium bowl. Add the brown sugar, granulated sugar, egg, cream, vanilla, cinnamon and nutmeg and whisk until smooth. Set aside.
  • Meanwhile, for the crust: Spray a 24-cup mini-muffin tin with cooking spray. Stir together the flour, baking powder, cinnamon, nutmeg and salt in a medium bowl. Combine the granulated sugar and butter in a mixer fitted with the paddle attachment. Beat on high until light and fluffy, 1 to 2 minutes. Scrape down the sides of the bowl and add the egg and vanilla. Beat until smooth. Add the dry ingredients and beat on low just until combined to form a smooth dough.
  • Roll the dough into 24 (1-tablespoon size) balls. Press a ball into each muffin cup, covering the sides and bottoms to make cookie crusts. Refrigerate to firm up the crusts, about 30 minutes.
  • While the crusts chill, make the crumble topping: Toss the flour, pecans, brown sugar, granulated sugar, cinnamon, salt and nutmeg together in a bowl. Drizzle with the melted butter and toss well with a fork until the mixture clumps together with some crumbs and some larger clumps. Spread on a parchment-lined baking sheet and bake at 350 degrees F until golden and crisp, 15 to 20 minutes. Let cool.
  • Pour the filling into the chilled cookie crusts and bake at 350 degrees F until the crusts are golden and the filling is set, 25 to 30 minutes.
  • Let the cookies sit in the pan until cool enough to handle, 5 to 10 minutes. Remove from the pan and place on a wire rack. Press the cooled crumble topping onto the cookies and let cool before serving.

ORANGE-GLAZED ROAST CHICKEN BREASTS WITH SWEET POTATOES



Orange-Glazed Roast Chicken Breasts with Sweet Potatoes image

Enjoy this baked chicken and sweet potatoes seasoned with tangy orange juice and cranberries - a flavorful dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 12

1/4 cup orange marmalade
2 tablespoons orange juice
1 tablespoon balsamic vinegar
1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon pepper
4 bone-in skinless chicken breasts
2 medium dark-orange sweet potatoes, peeled, cut into 1-inch cubes
1 medium onion, cut into 8 wedges
1 teaspoon olive oil
1/3 cup sweetened dried cranberries
1/4 cup orange juice

Steps:

  • Heat oven to 375°F. In 1-quart saucepan, cook basting sauce ingredients over low heat 3 to 4 minutes, stirring occasionally, until marmalade is melted.
  • In 15x10x1-inch pan, place chicken breasts. Brush with half of the basting sauce. In medium bowl, toss potatoes and onion with oil; place around chicken. Bake 25 minutes.
  • Meanwhile, in small bowl, soak cranberries in 1/4 cup orange juice.
  • Brush chicken again with remaining basting sauce. Stir gently to coat vegetables with pan juices. With slotted spoon, sprinkle cranberries over vegetables; drizzle with juice. Bake about 20 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F), and vegetables are tender.

Nutrition Facts : Calories 340, Carbohydrate 46 g, Cholesterol 75 mg, Fat 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 26 g

GRILLED SWEET POTATOES WITH ORANGE-GINGER BUTTER



Grilled Sweet Potatoes with Orange-Ginger Butter image

Baked potatoes take a backseat to this tasty, change-of-pace side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 6

2 medium dark-orange sweet potatoes (8 oz each), peeled, cut in half lengthwise
1/4 cup water
1 tablespoon butter or margarine, melted
1 teaspoon grated orange peel
1/2 teaspoon grated gingerroot
1/4 teaspoon salt

Steps:

  • Heat gas or charcoal grill. In 8- or 9-inch square glass baking dish, place sweet potatoes and water. Cover with plastic wrap, folding back one edge 1/4 inch to vent steam. Microwave on High 4 to 6 minutes or just until tender; drain.
  • Meanwhile, in small bowl, mix remaining ingredients; set aside.
  • Place potatoes on grill. Cook uncovered over medium heat 3 to 5 minutes, turning frequently and brushing with butter mixture, until potatoes are tender and lightly browned.

Nutrition Facts : Calories 100, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 5 g, TransFat 0 g

ORANGE SWEET POTATO PIE WITH GINGER STREUSEL



Orange Sweet Potato Pie with Ginger Streusel image

Flecks of orange zest add a pleasant texture and zip to this classic sweet potato pie. Cook and mash the potatoes a day ahead to save time on pie-making day. -Lindsey Cook, Dallas, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 8 servings.

Number Of Ingredients 29

1-1/4 cups all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup butter, cubed
1 tablespoon cold lemon-lime soda or ginger ale
1 teaspoon white vinegar
3 tablespoons ice water
FILLING:
3 large eggs
2 pounds sweet potatoes, peeled, cooked and mashed
1 can (5 ounces) evaporated milk
3/4 cup sugar
1/4 cup packed brown sugar
1/4 cup butter, melted
4 teaspoons grated orange zest
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
GINGER STREUSEL:
15 gingersnap cookies
6 tablespoons butter, cubed
1/2 cup sugar
1/2 cup all-purpose flour
TOPPING:
1/2 cup heavy whipping cream
1/4 cup sugar
1 tablespoon maple syrup

Steps:

  • In a food processor, combine the flour, sugar and salt; cover and pulse to blend. Add the butter, soda and vinegar; cover and pulse until mixture resembles coarse crumbs., While processing, gradually add water just until moist crumbs form. Shape into a disk; wrap in plastic and refrigerate for 30 minutes or until easy to handle., Roll out pastry to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., In a large bowl, whisk the eggs, sweet potatoes, milk, sugar, brown sugar, butter, orange zest, cinnamon, vanilla, salt, cloves and allspice until blended. Pour into crust. Bake at 400° for 30 minutes., Meanwhile, in a food processor, combine the cookies, butter, sugar and flour. Cover and pulse until coarse crumbs form; sprinkle over pie. Cover edges of pastry loosely with foil. Bake 15-20 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack., In a small bowl, beat cream until it begins to thicken. Add sugar and maple syrup; beat until stiff peaks form. Serve with pie. Refrigerate leftovers.

Nutrition Facts :

SWEET POTATO PIE COOKIES



Sweet Potato Pie Cookies image

Make and share this Sweet Potato Pie Cookies recipe from Food.com.

Provided by PumpKIM

Categories     Drop Cookies

Time 30m

Yield 24 serving(s)

Number Of Ingredients 10

1 1/4 cups flour
1 teaspoon ground nutmeg
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup butter
3/4 cup sugar substitute
1 egg
1 1/2 cups peeled and finely grated sweet potatoes
2 teaspoons vanilla extract

Steps:

  • In a mixing bowl, sift together the flour, nutmeg, baking powder, baking soda, and salt, and set aside.
  • Whisk together, with an electric mixer, the butter and sugar.
  • Add the egg, vanilla extract and sweet potato.
  • Fold the dry ingredients into butter-sugar mixture.
  • Drop spoonfuls of dough onto parchment-lined cookie sheet. Bake at 400 degrees for 12 to 15 minutes or until golden brown.
  • Transfer to a wire rack to cool.

Nutrition Facts : Calories 88.6, Fat 4.1, SaturatedFat 2.5, Cholesterol 19, Sodium 184.7, Carbohydrate 11.5, Fiber 0.4, Sugar 4.7, Protein 1.2

ORANGE GLAZED SWEET POTATOES



Orange Glazed Sweet Potatoes image

The orange juice makes this a tasty dish. Even people who are not fond of sweet potatoes like this one. Give it a try!

Provided by Cindy Callentine

Categories     Side Dish     Vegetables     Sweet Potatoes

Yield 6

Number Of Ingredients 9

6 sweet potatoes
¾ cup boiling water
1 teaspoon salt
3 tablespoons butter
½ tablespoon orange zest
1 tablespoon orange juice
¾ cup light corn syrup
¼ cup packed brown sugar
3 orange slices, halved

Steps:

  • Pare and halve sweet potatoes.
  • Combine peel, juice, corn syrup, and brown sugar.
  • Add sweet potatoes, boiling water, and salt to a large saucepan. Simmer, covered, until tender; this should take about 15 minutes. Drain off liquid, leaving 1/4 cup in skillet. Dot potatoes with butter or margarine. Pour orange juice mixture over potatoes, and add orange slices. Cook, uncovered, over low heat until glazed, an additional 15 minutes. Baste often, and turn once while cooking.

Nutrition Facts : Calories 354.7 calories, Carbohydrate 76.9 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 6 g, Protein 2.9 g, SaturatedFat 3.7 g, Sodium 528 mg, Sugar 33.4 g

SWEET POTATO ORANGES



Sweet Potato Oranges image

Sweet potatoes cooked in orange skins with a yummy topping! Very festive!

Provided by louise b.

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 50m

Yield 6

Number Of Ingredients 11

6 oranges
3 cups cooked, mashed sweet potatoes
1 cup white sugar
¼ cup orange juice
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup butter, softened, divided
1 tablespoon grated orange peel
1 cup brown sugar
½ teaspoon all-purpose flour
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Prepare oranges by cutting tops off, 1/4 to 1/2 inch down. Spoon out the flesh, leaving a shell.
  • In a large bowl combine sweet potatoes, sugar, orange juice, eggs, vanilla extract, 1/2 cup butter and grated orange peel. Spoon mixture into orange shells. Place in a deep casserole dish.
  • In a small saucepan over medium heat, combine remaining 1/2 cup butter, brown sugar, flour and pecans. Cook until sugar dissolves in melted butter. Spoon over oranges. Fill casserole dish with water to reach 1/2 inch in depth.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 853.6 calories, Carbohydrate 110.1 g, Cholesterol 143.3 mg, Fat 45.9 g, Fiber 10 g, Protein 8 g, SaturatedFat 21.2 g, Sodium 292.5 mg, Sugar 83.7 g

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