Sweet Potato Cream Cheese Pie

—Not On Website, Pie

Prep Time: 15 mins Cook Time: 40 mins Servings: Yield: 8 servings Source:

Ingredients

1 graham cracker pie crust (deep dish, homemade, or purchased)

8 ounces cream cheese (softened)

1 cup mashed sweet potato

1/2 cup light brown sugar (packed)

1/4 cup granulated sugar

1 tablespoon flour

1/2 teaspoon ground cinnamon

Dash ground nutmeg

Dash of ground ginger, to taste

Salt, to taste

3 large eggs

1 teaspoon pure vanilla extract

Directions

Steps to Make It

Heat the oven to 350 F.

In a mixing bowl with an electric mixer, combine the softened cream cheese, mashed sweet potato, and brown and granulated sugars. Beat until smooth.

Blend in the flour, cinnamon, nutmeg, ginger, and salt. Beat in eggs and vanilla just until blended.

Pour the sweet potato filling mixture into the prepared pie crust.

Bake the pie for 40 minutes or until the center has set. It will still jiggle slightly. Cool on a rack.

Refrigerate the pie for at least 4 hours or overnight to chill thoroughly.

Store leftover sweet potato cream cheese pie in the refrigerator for 5 to 6 days. Freeze the pie or individual slices in an airtight container for 6 to 7 months.

Top each serving with whipped cream or drizzle with a dessert sauce like caramel sauce or butterscotch sauce.

Nutrition

Guidelines (per serving)
294 Calories 14g Fat 35g Carbs 7g Protein
Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 294
% Daily Value*
Total Fat 14g 18%
Saturated Fat 7g 35%
Cholesterol 142mg 47%
Sodium 342mg 15%
Total Carbohydrate 35g 13%
Dietary Fiber 2g 6%
Protein 7g
Calcium 90mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.