Prep 0 mins
Cook 30 mins
This is one of my favorite dessert recipes. Tastes great with cool whip free. Its easy and healthy.
- 473.18 ml sweet potatoes, cooked (peeled)
- 236.59 ml Splenda granular
- 236.59 ml milk
- 3 eggs
- 226.79 g package reduced-fat cream cheese, softened
- 4.92 ml vanilla
- 4.92 ml cinnamon
- 4.92 ml nutmeg
- Combine all ingredients in blender; blend well.
- Pour into greased (I use olive oil cooking spray) pie pan.
- Bake at 350°F for 25 to 30 minutes.