Best 5 Hot Chocolate Sweet Potato Pie Recipes

CHOCOLATE SWEET POTATO PIE

Steps:

• Mix all ingredients except those for the topping and put in an unbaked pie shell. Bake at 300 degrees F for 45 minutes, until crust begins to brown. Remove from oven. Mix topping ingredients until crumbly. Sprinkle this over top of pie and return to oven until bubbly.

CHOCOLATE SWEET POTATO PIE

Steps:

• Preheat the oven to 375°F and grease a round pie pan with coconut oil.
• To Make the Crust: In a large mixing bowl, combine the almond flour, eggs, and 1/4 cup of tapioca starch. Mix until you get a thick, sticky mixture, then add the remaining tapioca starch one tablespoon at a time. Mix well until the dough is no longer sticky.
• Use your hands to knead the dough, then roll into a small flat disc. Dust two sheets of parchment paper with extra tapioca and sandwich the dough in between. Continue rolling the dough into a disc, slightly larger than the base of your pie pan.
• Remove the parchment paper and place the rolled dough on top of the pan. Press it down so that it fits the base and sides of the pan. Use scissors to cut off the excess dough.
• Bake the crust for 25 minutes, or until golden and firm to touch. When finished, remove it from the oven and let it cool for at least 15 minutes.
• To Make the Filling: In a blender, combine the sweet potato purée, honey, coconut oil, coconut milk, cacao powder, and salt. Pulse for a few minutes until you get a thick, creamy mixture. If needed, scrape down the sides with a spatula.
• Once the crust has cooled, remove it from the pan and place it onto a plate. Pour the filling into the crust and use a spatula to spread and smooth the top. Chill the pie in the freezer for at least 1 hour or until the filling is firm.
• When the pie is ready, slice and top with a dollop of coconut cream. Sprinkle on the chocolate shavings and enjoy!

HOT CHOCOLATE SWEET POTATO PIE.

Steps:

• 1. In a medium bowl,combine heavy cream,cream cheese,hot cocoa mix and chocolate syrup;whisk together until blended and smooth.
• 2. Spread into a whole pie crust,sprinkle with chocolate covered pretzels.Cover and refrigerate for 2 hours.
• 3. Preheat oven to 375 degrees F.
• 4. Heat a large saucepan of salted water over medium-high heat.Add sweet potatoes and boil for 20 minutes,or until are soft.Drain well and peel.
• 5. Place in a large bowl,mashed with a fork.Beat 3 tablespoons margarine,sugar,egg whites and chocolate milk together until combined.
• 6. Spoon into a prepared pie crust.Bake in preheated oven for 20 minutes.Cool completely.
• 7. Heat remaining margarine in a small saucepan over medium-low heat.Add marshmallow creme and cook for 5 minutes.Remove from heat.
• 8. Spoon into a cooled sweet potato pie.Garnish with hot cocoa mix.

CLASSIC SWEET POTATO PIE

Steps:

• In a small bowl, combine pie crust mix and pecans. Gradually add water, tossing with a fork until dough forms a ball. Roll out to fit a 9-in. deep-dish pie plate or cast-iron skillet. Transfer crust to pie plate. Flute edges; set aside., In a food processor, combine the eggs, sweet potatoes, milk, pumpkin pie spice, vanilla and salt; blend until smooth. Pour into crust. , Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Garnish with whipped cream and toasted pecans if desired.

SWEET POTATO PIE

Steps:

• Fill a large pan with boiling water from the kettle and set over a medium-high heat. Cook the whole, unpeeled sweet potatoes for 30 mins until very tender when pierced with the tip of a sharp knife. Drain well and leave to cool for 10 mins, then peel.
• Heat the oven to 180C/160C fan/gas 4. Unravel the shortcrust pastry and use it to line a 23cm fluted tart tin. Line with baking parchment and fill with baking beans, then bake for 20 mins. Remove the parchment and beans and bake for another 5 mins.
• Tip the peeled sweet potatoes into a large bowl with the butter and mash with a potato masher until completely smooth. Tip in the sugar, milk, eggs, spices and vanilla and whisk until everything is combined and smooth.
• Tip the sweet potato filling into the pastry case, smoothing the top with a spatula. Bake for 50-55 mins until the pastry and the surface of the pie is golden and the middle is set. Leave to cool completely in the tin, then remove to a cake stand or serving plate and cut into slices to serve.