Cream Cheese Sweet Potato Pie Recipe

I grew up with traditional sweet potato pie always on the table during the Thanksgiving season. When Pillbury came out with a cold version that included cream cheese I knew I would love it for hot Autumn days. This is one of my favorite pies and since today is one of those hot day, this pie will be on my table for tonight's supper.

Cream Cheese Sweet Potato Pie Recipe
Originally uploaded by Pillsbury.com

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

DIRECTIONS
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.
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