Ingredients
- 8 ounce cream cheese, softened
- 1 1/4 c. sugar
- 2 lrg Large eggs
- 1 x (15.5-ounce.) can mashed yams, (see note)
- 1 x (12-ounce.) can evaporated skim lowfat milk
- 1 Tbsp. pumpkin pie spice
- 2 x (9 inch) deep-dish pie shells
- 2 c. coarsely minced pecans
- 2/3 c. firmly packed light brown sugar
- 4 Tbsp. butter, melted Heat oven to 425 F.
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Down South Sweet Potato Pie
Servings: 1
Directions
- Beat cream cheese with electric mixer till fluffy. Beat in sugar. Reduce mixer speed and add in Large eggs, one at a time. Beat in yams, evaporated lowfat milk, and pumpkin pie spice.
- Pour filling into pie shells. Bake pies 30 to 35 min till edges puff, crust browns, and custard is set.
- Meanwhile, mix pecans, brown sugar and butter. Set aside. Remove pies from oven. Sprinkle with pecan mix and return to oven 7 to 10 min longer, till topping is golden and crisp. Cold pies on rack completely. Garnish with whipped cream.
- *Note: If mashed yams are unavailable, puree a liquid removed (16-oz) can of whole yams in a food processor till smooth. [] Spike thinks you should peel, cook, and mash fresh yams. It is almost as fast as opening a can, and less expensive; besides, fresh yams taste better than canned yams. In my opinion (that is worth just what you've paid for it- nothing -), almost everything cooked from fresh produce tastes better than canned.[]
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