Down South Sweet Potato Pie |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 3 |
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Another holiday favorite! Ingredients:
8 ounces cream cheese, softened |
1 1/4 cups sugar |
2 large eggs |
1 (15 1/2 ounce) can mashed yams |
1 (12 fluid ounce) can evaporated milk |
1 tablespoon pumpkin pie spice |
2 (9 inch) deep-dish pie shells |
2 cups coarsely chopped pecans |
2/3 cup packed light brown sugar |
4 tablespoons melted butter |
Directions:
1. Heat oven to 425 degrees.
2. Beat cream cheese with electric mixer until fluffy.
3. Beat in sugar. Reduce mixer speed & add eggs, one a time. Beat in yams, evaporated milk, & pumpkin pie spice.
4. Pour filling into pie shells. Bake 30 to 35 minutes until edges puff, crust browns, & custard is set.
5. Meanwhile, mix the pecans, brown sugar, & butter. Set aside. Remove pies from oven. Sprinkle with pecan mixture & return to oven 7 to 10 minutes longer, until topping is golden brown & crisp.
6. Cool pies on rack completely. Garnish with whipped cream, if desired.
7. NOTE: If mashed yams are unavailable, puree a drained 16-oz. can of whole yams in a food processor until smooth.
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