|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 7g||35%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 2g||6%|
|*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.|
This cream cheese sweet potato pie is a cheesecake-like pie made with fresh or canned puréed sweet potatoes, cream cheese, and brown sugar. The rich, creamy filling is spiced with cinnamon and nutmeg.
- 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
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.