Prepare Cream Cheese Piecrust in a 9-inch pie plate; set aside.
Preheat oven to 350°.
Combine sweet potato and next 5 ingredients (sweet potato through 1 egg) in a food processor, and process until smooth. Spoon mixture into prepared crust. Combine 1/2 cup brown sugar and next 5 ingredients (1/2 cup brown sugar through 1 egg); stir well with a whisk. Stir in pecans. Pour pecan mixture over sweet potato mixture. Bake at 350° for 1 hour or until almost set; shield edges of piecrust with foil after 20 minutes. Cool on a wire rack.
This was the first time I tried this recipe. It turned out great! My family had bought one from the store and we tasted each and everyone liked this one better plus less fattening than the other. I used the recipe as is and served it after our Thanksgiving meal. Great recipe that I would definitely recommend.
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