Sweet Potato Pie with Spiced Cream Topping

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Sweet Potato Pie with Spiced Cream ToppingRecipe
Photo: John Autry; Styling: Leigh Ann Ross
Tangy cream cheese and sweetened condensed milk combine for a creamy contrast to the sweet potato layer. You can prepare this pie up to two days ahead and refrigerate.
Serves 12 (serving size: 1 wedge)


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1 1/2 pounds sweet potatoes
1/3 cup fat-free milk
1 (14-ounce) can fat-free sweetened condensed milk, divided
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
1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened


Hands-on: 20 Minutes
Total: 3 Hours

1. Preheat oven to 350°.

2. Wrap potatoes in aluminum foil. Bake potatoes at 350° for 1 1/2 hours or until tender, and 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 teaspoon cinnamon, vanilla, and salt. Stir in eggs.

3. Fit dough into a 9 1/2-inch pie plate coated with cooking spray. Press dough against bottom and sides of pan. Fold edges under, and flute. Spoon sweet potato mixture into prepared crust. Bake at 350° for 45 minutes or until set.

4. Place the remaining 1/4 teaspoon 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.

Created date

October 2011

Nutritional Information

Calories 287
Fat 9.5 g
Satfat 4.5 g
Monofat 2.7 g
Polyfat 0.5 g
Protein 6 g
Carbohydrate 43.6 g
Fiber 1.8 g
Cholesterol 49 mg
Iron 0.6 mg
Sodium 254 mg
Calcium 126 mg