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Cream Cheese-Sweet Potato Pie

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Rate this recipe 4.3/5 (3 Votes)

Ingredients

  • Cream Cheese Layer
  • 1 package (8 oz) cream cheese, not softened
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon grated orange peel
  • Sweet Potato Layer
  • 1 cup mashed cooked dark orange sweet potatoes (about 3/4 lb uncooked)
  • 2/3 cup half-and-half
  • 1/2 cup packed brown sugar
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1 egg Crust
  • 1 Pillsbury® Pet-Ritz® frozen deep dish pie crust Topping
  • 1 cup sweetened whipped cream

Details

Preparation

Step 1


1 Place cookie sheet on oven rack. Heat oven to 350°F. In small bowl, beat cream cheese and sugar on low speed until well blended. Add egg; beat well. Stir in orange peel. Set aside.

2 Place sweet potatoes in food processor; cover and process until smooth. In large bowl, beat sweet potato layer ingredients with wire whisk. Spread cream cheese mixture in frozen pie crust. Carefully spoon sweet potato mixture over cream cheese mixture.

3 Bake on cookie sheet 50 to 60 minutes or until set and knife inserted near center comes out clean. Cool 30 minutes. Refrigerate until chilled, 3 to 4 hours.

4 Serve pie with sweetened whipped cream. Store covered in refrigerator.


Expert Tips

The cream cheese should not be softened. If the cream cheese mixture is too soft, it could bake into the sweet potato layer.
If preparing recipe with Spice Pack (included with the Pet-Ritz® pie crust packages for a limited time during fall) omit cinnamon, nutmeg, ginger and salt.

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