Sweet Potato and Pecan Pie with Cinnamon Cream

Recipe from O, The Oprah Magazine

Topping:
1  egg
3 tablespoons dark corn syrup
1/2 tablespoon firmly packed light brown sugar
1 tablespoon margarine or butter, melted
1 teaspoon maple flavoring
1 cup chopped pecans

Pie:
1 pounds (2 medium) sweet potatoes, baked, peeled, and kept warm
1/4 cup margarine or butter
1 can (14-ounce) sweetened condensed milk
1 teaspoon grated orange zest
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon kosher salt
2  eggs
1  (9-inch) unbaked pastry shell

Cinnamon Cream:
1 cup heavy cream
1/2 teaspoon ground cinnamon
3 tablespoon granulated sugar

To make topping: In a small mixing bowl, combine egg, corn syrup, light brown sugar, margarine, and maple flavoring; mix well. Stir in pecans and set aside.

To make pie: Preheat oven to 350 degrees. In a large mixing bowl, beat warm sweet potatoes with margarine until smooth. Add condensed milk, orange zest, vanilla, cinnamon, nutmeg, salt, and eggs; mix well. Pour into pastry shell. Bake 30 minutes. Remove from oven; spoon topping evenly over pie. Bake 20 to 25 minutes longer, or until golden brown. Cool. Serve warm or chilled.

To make cinnamon cream: In a medium-size bowl over ice, whisk heavy cream. Add cinnamon and sugar, and whisk to medium-stiff peaks. Serve alongside pie.

Sweet Potato Biscuits

Recipe from Weelicious

2 Cup All-Purpose Flour
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1 Tsp Salt
1/4 Cup Butter, chilled and cubed
1 Cup Sweet Potatoes, cooked & mashed
1/3 Cup Milk
2 Tbsp Honey
Cooking Spray

Preheat oven to 400 F.

Place the first 4 ingredients in a food processor and pulse to combine. Add butter and pulse till it resembles coarse meal. Add sweet potatoes, milk and honey and pulse till dough comes together.

Place dough onto parchment paper and knead 5 times together and shape into a flat disk. Place another parchment paper on top and roll out 1/2 to 3/4 inch thick and cut into biscuits.

Place biscuits on a silpat or parchment lined baking sheet coated with cooking spray. Bake for 15 minutes or until lightly golden. Cool and serve.

Gnocchi

Recipe from Jessica Seinfeld's Double Delicious!

Prep: 40 minutes

Total: 50 minutes

Yield: Serves 6

1 (15-ounce) container part-skim ricotta cheese
1/2 cup sweet potato puree
1 large egg
1 large egg white
1/4 cup grated Parmesan
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup whole-wheat pastry flour, plus 1/4 cup to roll out the dough
1 cup all-purpose flour
1 (24-ounce) jarred pasta sauce, heated or at room temperature

In a large bowl, mix the ricotta cheese, sweet potato puree, egg, egg white, Parmesan, baking powder, and salt. Add both types of flour at once. Mix with a wooden spoon until the flour is just absorbed, the puree is well-combined, and a soft sticky dough forms.

Cover 2 baking sheets with waxed paper or aluminum foil. Cut the dough into 8 pieces. On a lightly-floured counter, roll the dough into a log about 12 inches long and 1 inch thick. Slice off 1 x 12-inch pieces of dough to form the gnocchi. Transfer to the baking sheet and repeat with remaining dough.

Fill an 8-quart stockpot with water and bring to a boil. Add half the gnocchi (so that they don’t stick) and gently stir. Cook until the pasta is tender and no longer translucent in the center, 4 to 6 minutes. The gnocchi should be floating. Lift them out with a slotted spoon and transfer to a large serving dish. Cover with aluminum foil. Repeat with the remaining gnocchi and top with sauce. Serve immediately.

Calories: 350, Carbohydrate: 50 g, Protein: 18 g, Total Fat: 9 g, Saturated Fat: 4 g, Sodium: 645 mg, Fiber: 6 g