Prep 15 mins
Cook 45 mins
Whether from the North or the South, East Coast or West Coast, homemade sweet potato pie brings out the Southern drawl in all of us. The sweet potatoes provide this indulgent dessert a healthful boost of nutrients, especially beta carotene (forms vitamin A). This pie can be enjoyed not just during the holiday season, but all year long! Courtesy of Mealtime.org
- 8 ounces cream cheese, softened
- 1 1⁄4 cups granulated sugar
- 2 large eggs
- 1 (15 1/2 ounce) canmashed yams (see note)
- 1 (12 ounce) can fat-free evaporated milk
- 1 tablespoon pumpkin pie spice
- 2 (9 inch) deep-dish pie crusts
- 2 cups coarsely-chopped pecans
- 2⁄3 cup packed light brown sugar
- 4 tablespoons melted soft margarine or 4 tablespoons butter
- lightly whipped cream (optional)
- Preheat the oven to 425º F. Place the cream cheese in a large bowl and mix on high speed with electric mixer until soft and fluffy. Add the sugar and continue to mix on high speed until completely absorbed. Reduce the mixer speed and add the eggs, one at a time, until evenly blended. Add the yams, evaporated milk and pumpkin pie spice, and mix until creamy. Pour the filling into the pie shells. Bake pies for 30 to 35 minutes until the edges puff, the crust browns and the custard is set. Meanwhile, mix the pecans, brown sugar and margarine; set aside. Remove the pies from the oven and sprinkle with the pecan mixture. Return the pies to the oven for 7 to 10 minutes or until the topping is golden brown and crisp. Cool the pies completely on a wire rack. Serve garnished with whipped cream if desired.
- Note: If mashed yams are unavailable, puree a 16-ounce can of drained whole yams or sweet potatoes in a food processor until smooth.