Sweet Potato Pie

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Sweet Potato Pie

Sweet Potato Pie

Sweet Potato Pie


2 c. mashed fresh or canned sweet potatoes

4 oz. cream cheese

1 c. sugar

1/4 c. half-and-half

4 tbsp. butter

2 large eggs

1 tsp. vanilla extract

1/2 tsp. ground cinnamon

1 9-inch Deep Dish Pie Shell


Preheat oven to 350 degrees F.

In large bowl, with mixer on medium speed, beat sweet potatoes and cream cheese until smooth. Add sugar and half-and-half; beat 5 minutes or until sugar dissolves, scraping sides of bowl with rubber spatula. Add butter, eggs, vanilla, and cinnamon, and beat until blended. Pour mixture into pie shell.

Bake 1 hour or until filling is puffed and set around edge but center jiggles slightly. Cool completely on wire rack.

**Editor's Note: For mashed fresh sweet potatoes, pierce 2 pounds sweet potatoes with tip of knife. Place in microwave-safe bowl and cover with vented plastic wrap. Microwave on High 11 to 15 minutes or until very tender, turning potatoes once halfway through cooking. Drain. When cool enough to handle, peel. In large bowl, with mixer on medium-high speed, beat potatoes until smooth. Measure 2 cups potatoes for pie; reserve remaining for another use.



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