An intact, fully baked focaccia doubles as the serving board and the bread for this beginner-friendly appetizer. Arrange Brie, ricotta, Parmesan, folded meats, olives, tomatoes, basil, and apricot preserves in separate, easy-to-serve clusters.
This no-cook appetizer board serves 6 to 8 with cut Brie topped with blackberries, two cheese wedges, salami, folded prosciutto, and colorful accompaniments. Add the meat and crackers near serving to keep their textures fresh.
Roasted sweet potatoes make the smooth filling in this 9-inch Southern-style pie. Measure the cooked flesh before mixing, then bake until the edges are set and the center has a slight wobble. Chill for neater slices.
This full-size maple sweet potato pie pairs smooth roasted sweet potato custard with a golden, crimped pastry crust. A few flakes of sea salt finish the exposed filling; let the pie cool fully before cutting it into wedges.
Roasted sweet potatoes, instant vanilla pudding mix, and evaporated milk make one orange filling—no separate pudding layer. Bake it in a crimped pastry crust, then cool the pie for at least 2 hours before slicing.
This 9-inch purple sweet potato pie has a smooth, vivid filling in a dark gingersnap crust. After chilling, it’s cut into wedges and finished with softly whipped cream and cookie crumbs, leaving a purple ring visible.
Roasted sweet potatoes, coconut milk, and warm spices make a smooth orange filling that sets into generous wedges after chilling. This full-size vegan pie has a blind-baked pastry crust and a small dollop of vegan whipped topping.
This sweet potato pie pairs a briefly baked oat-pecan crust with a thick, egg-free maple filling that sets in the refrigerator. Toasted pecan halves finish the top; serve the softly set wedges cold.
These individual sweet potato pies pair roasted sweet potato custard with purchased fluted pastry shells. Fill the shells below their rims, bake until the centers barely wobble, and let the pies cool before serving.