Down South Sweet Potato Pie

[Guest guest]

Nothin' like ending a dinner with a slice of this pie.

Jewel

 

Down South Sweet Potato Pie

 

8 ounces cream cheese, softened

1 1/4 cups granulated sugar

2 large eggs

1 15 1/2 ounce can mashed yams or fresh cooked (see

note)

1 12 ounce can evaporated skim milk

1 tablespoon pumpkin pie spice

2 9inch deep-dish pie shells bought or homemade

2 cups coarsely chopped pecans

2/3 cup packed light brown sugar

4 tablespoons melted butter

lightly whipped cream (optional)

 

Heat the oven to 425 degrees.

Place the cream cheese in a larg bowl and mix on high

speed with electric mixer until soft and fluffy. Add

the sugar and continue to mix on high speed until

compelely absorbed. Reduce the mixer speed and add the

eggs, one at a time, until evenly blended. Add the

yams, evaporated milk, and pumpkin pie spice and mix

until creamy.

Pour the filling into the pie shells. Bake pies for 30

to 35 minutes until the edges puff, the crust browns,

and the custard is set.

Meanwhile, mix the pecans, brown sugar, and butter;

set aside.

Remove the pies from the oven and sprinkle with the

pecan mixture. Return the pies to the oven for 7 to 10

minutes or until the topping is golden brown and

crisp. Cool the pies completely on a wire rack. Serve

garnished with whipped cream.

Note: If mashed yams are unavailable, puree a 16-ounce

can of drained whole yams in a food processor until

smooth or cook fresh and mash.

 

 

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