Sweet Potato Pie With Spiced Cream Topping |
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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 12 |
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Recipe from Cooking Light Magazine. Fat free cream cheese and sweetened condensed milk are combined to make the topping to the sweet potato layer. Sounds like a great holiday dessert. Ingredients:
1 1/2 lbs sweet potatoes |
1/3 cup nonfat milk |
1 (14 ounce) can fat-free sweetened condensed milk |
3 tablespoons brown sugar |
2 tablespoons butter, melted |
3/4 teaspoon ground cinnamon, divided |
1/2 teaspoon vanilla extract |
1/4 teaspoon salt |
2 large eggs |
1 frozen pie shell, thawed in refrigerator |
1/2 cup cream cheese, softened (1/3 less fat) |
Directions:
1. Preheat oven to 350 degrees. Wrap potatoes in aluminum foil and bake at 350 degrees for 1 1/2 hours or until tender, then discard foil. Let stand 10 minutes; peel. Place flesh in a large bowl; discard skins. Mash flesh with fork. Stir in fat-free milk, 1/4 cup sweetened condensed milk, sugar, butter, 1/2 tsp cinnamon, vanilla, and salt. Stir in eggs.
2. Spoon sweet potato mixture into prepared crust. Bake at 350 degrees for 45 minutes or until set.
3. Place the remaining 1/4 teaspoons cinnamon and cream cheese in a medium bowl. Beat with an electric mixer until combined. Add 1/2 cup plus 2 tablespoons sweetened condensed milk to cheese mixture; reserve remaining milk for another use. Beat at medium speed until well blended. Carefully pour cream mixture evenly over pie. Let stand 10 minutes. Cut into wedges.
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