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Sweet potato pie gets a twist.
For the candied yams:
Peel yams, slice them in 1/4-1/2 inch slices and place in a pot with all remaining ingredients and cook over medium to low heat covered (add water as needed). Watch occasionally to make sure nothing sticks. Once syrup has thickened (no longer watery) and yams/sweet potatoes are soft when pierced with a fork (about 45-50 minutes), turn off heat and allow the yams to cool and thicken further for about 10 minutes.
For the empanadas:
Preheat oven to 425ºF. Roll out 1 refrigerated pie dough on a lightly floured surface. Using a cutter sized 3-4 inches round, cut dough into 10-12 rounds. Place the cut rounds on parchment paper inside a baking sheet, approximately 1 inch apart. Repeat process with second refrigerated pie dough.
Place 1 heaping tablespoon of candied yams in one half of each round. Make sure to leave about 1/4 inch of all sides around the outer edge.
Next, brush the edges of the dough with egg wash and fold the dough over to cover the yams. Use a fork to seal and crimp the edges of each pie. Brush each pie with egg wash. Mix together cinnamon and sugar and sprinkle pies with cinnamon sugar mixture.
Bake for 25 minutes until nice and golden brown.
For the glaze (optional):
Whisk together confectioner’s sugar, cinnamon, vanilla and milk until consistency is perfect for drizzling. Drizzle over the tops of pies or serve on the side as a dipping glaze.
To me, nothing beats an old-fashioned red velvet cupcake with cream cheese frosting. Well, unless it’s a slice of cake of the same! Moist, deep in flavors, slightly sweet and topped with an incredible frosting!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!