|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||25%|
|Saturated Fat 9g||44%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 1g||4%|
|Total Sugars 27g|
|Vitamin C 2mg||12%|
|*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.|
When you can't decide between sweet potato pie and cheesecake, make this cream cheese sweet potato pie. The recipe is simple, made with sweet potatoes, brown sugar, seasonal spices, and cream cheese in a graham cracker crust. It's even more irresistible when topped with whipped cream or a drizzle of caramel sauce. The delicious pie is a perfect addition to holiday dessert tables and easy to make for a family meal or autumn dinner party.
For this pie recipe, you'll need mashed sweet potatoes. To make a fresh sweet potato puree, boil a few peeled and cubed sweet potatoes, then puree them in a blender. You'll have more than enough for this recipe, and the puree keeps for months when frozen.
You can buy one or make the deep-dish graham cracker crust from scratch. A homemade graham cracker crust is quick and easy; be sure to use a deep-dish pie plate, and there's no need to prebake for this recipe.
With those two ingredients prepared, the filling comes together quickly. Flavored with ground cinnamon, nutmeg, and ginger, the filling simply needs a few minutes of work from your electric beater. Pour it into the crust and toss it in the oven to bake. Once it cools down, it needs to chill in the fridge for about four hours. However, you can make it a few days in days advance or keep a pie in the freezer and let it thaw for a last-minute dessert.
“I loved this recipe for a unique holiday pie option! The recipe was very easy to follow, with delicious warm fall spices, and its nice to see sweet potato instead of just using pumpkin.” —Tracy Wilk
8 ounces cream cheese, softened
1 cup mashed sweet potato
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1 dash ground nutmeg
1 dash ground ginger, or to taste
Salt, to taste
3 large eggs
1 teaspoon pure vanilla extract
1 (9-inch) deep-dish graham cracker pie crust
Whipped cream, for serving, optional
Dessert sauce, for serving, optional
Gather the ingredients.
Position a rack in the center of the oven and heat to 350 F.
In a large bowl with an electric mixer, add the cream cheese and beat until smooth. Add the sweet potato, and brown and granulated sugars. Beat until smooth.
Blend in the flour, cinnamon, nutmeg, ginger, and salt. Beat in the eggs and vanilla extract 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.
How to Store and Freeze
Store leftover sweet potato cream cheese pie in the refrigerator for five to six days. Freeze the pie or individual slices in an airtight container for six to seven months.