Recipes

• 1 h 15 min

  Total Time

• Easy

  Difficulty

Ingredients 

Pâte à Choux (Cream Puff Dough)

• ½ cup

  whole milk

• ½ cup

  water

• 8 tbsp.

  unsalted butter, cut into small pieces

• ½ tsp.

  salt

• 1 cup

  all-purpose flour, sifted

• 4

  large eggs

Sand Candy™ Sweet Potato Pastry Cream

• 8 oz.

  cream cheese, room temperature

• 1 can

  sweetened condensed milk

• 1 large

  vanilla instant pudding

• 2 cups

  milk

• 2 cups

  heavy whipping cream, whipped to medium peaks

• 2 cups

  baked, Sand Candy™ Sweet Potatoes, mashed

Cinnamon Drizzle

• 1 cup

  powdered sugar

• 1 tsp.

  vanilla

• ½ tsp.

  ground cinnamon

• 2-4 tbsp.

  milk

Total Time

• Preparation Time

  1 h

• Cooking Time

  15 min

Goes Great with

Preparation

For Pâte à Choux

• Preheat oven to 375°F.

• Line 2 baking sheets with parchment paper.

• Bring the milk, water, butter, sugar, and salt to a rapid simmer.

• Dump the flour in all at once and stir with a wooden spoon over low heat. The dough will come together as a smooth ball and the bottom of the pot will have a skim of dough stuck to it. Do not scrape the skim.

• Stir until no flour clumps remain.

• Remove the dough from the pot and place it in the bowl of a stand mixer fitted with a paddle attachment.

• Add the eggs one at a time, mixing well after each addition and scraping down the bowl after each addition. The mixture will come together in a smooth paste that is thick enough to hold its shape but thin enough to pipe easily.

• Fit a 16” disposable Decorating Bag with a large Round Piping Tip and pipe the dough into mounds that are about the size of a quarter and 1″ apart. Should yield approximately 30 profiteroles per pan.

• Place the sheets into the oven and bake for about 10 minutes, until they are puffy, but have little color.

• Quickly rotate the trays from top to bottom and back to front. They may deflate a touch, but don’t worry, they will puff again as they continue to bake.

• Bake for an additional 7 to 10 minutes or just until they start to turn golden brown. Open one of them and make sure it is not too wet inside. If so, continue to bake.

• Set aside to cool and begin preparing filling. Cool the puff pastry completely before filling.

For Filling

• Combine cream cheese and sweetened condensed milk.

• Combine instant vanilla pudding powder and milk and stir until smooth. Let sit for 5 minutes to firm up.

• Combine cream cheese mixture, vanilla pudding, heavy whipped cream, and mashed sweet potatoes until fully incorporated.

• Chill in the refrigerator for 2 hours before filling puffs.

• To fill the puffs: fill a 16” Disposable Decorating Bag with the Sweet Potato pastry cream fitted with a #7 tip. Puncture a small hole in the bottom of the puff with a paring knife and then fill through the bottom.

• For the Drizzle: Stir together all ingredients beginning with 2 tablespoons of Milk and add more Milk until desired drizzling consistency is reached. Drizzle cream puffs to your heart’s desire, and enjoy!

Recipes

• 1 h 15 min

  Total Time

• Medium

  Difficulty

Ingredients 

• 1 tsp.

  olive oil

• 1 box

  refrigerated rolled pie crusts (2 crusts)

• 1

  Vidalia® onion, peeled and thinly sliced

• 1

  cup Sand Candy™ Sweet Potatoes, mashed (half pound of potatoes)

• 1 large

  egg

• ¼ tsp.

  black pepper

• 1 tbsp.

  light brown sugar

• ¼ tsp.

  ground nutmeg

• ¼ tsp.

  ground cinnamon

• 3 oz.

  crumbled goat cheese

Total Time

• Preparation Time

  1 h

• Cooking Time

  15 min

Goes Great with

Preparation

• For the caramelized onions: In a medium sauté pan heat oil over medium heat. Add onions; sauté until evenly browned. Remove from heat; let cool.

• For the tart shells: Coat 2 (6-inch) tart pans with nonstick cooking spray. Cut pie crusts to fit into each pan, making sure to press and tuck pie dough into the bottom and sides of the pan.

• For the tart filling: In a medium mixing bowl combine mashed sweet potatoes, egg, salt, pepper, brown sugar, cinnamon, and nutmeg. Spoon filling into prepared tart pans about 2/3 full. Top with crumbled goat cheese and caramelized onions

• Bake at 375 ˚F for 8 to 10 minutes or until set. Serve warm or at room temperature.

Recipes

• 1 h 15 min

  Total Time

• Medium

  Difficulty

Ingredients 

Pie

• 8 oz.

  cream cheese, softened

• ½ cup

  light brown sugar

• ¼ cup

  granulated sugar

• 1 cup

  Sand Candy™ Sweet Potatoes, mashed

• ½ tsp.

  ground cinnamon

• ⅛ tsp.

  ground nutmeg

• ¼ tsp.

  salt

• 3

  large eggs

• 1 tsp.

  vanilla extract

• 1

  pie crust (9″)

Whipped Cream

• 2 cups

  fresh heavy whipping cream

• ½ tsp.

  vanilla extract

• ¼ tsp.

  ground cinnamon

• ¼ cup

  powdered sugar

Total Time

• Preparation Time

  1 h

• Cooking Time

  15 min

Goes Great with

Preparation

• Preheat oven to 375˚F. In a mixing bowl beat cream cheese on medium speed. Add both sugars; mix on medium speed 1 minute. Add mashed sweet potato, cinnamon, nutmeg, salt and vanilla; mix to combine, scraping down sides of bowl occasionally.

• Reduce mixer speed to low. Add eggs, one at a time until they are incorporated thoroughly. Spoon filling into pie crust.

• Bake 35 to 40 minutes or until pie filling is firm to the touch. Let cool before serving.

• Meanwhile, for the whipped cream: Pour cream into a large mixing bowl. Beat on high speed until soft peaks form. Add vanilla and cinnamon; beat to firm peaks. Gently fold in powdered sugar.

• Layer whipped cream on the pie and sprinkle cinnamon on top. Alternatively, slice pie and serve with whipped cream.