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.
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)
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
How to Make It
Preheat oven to 350°.
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.
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.
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.
Delicious; nice change from traditional sweet potato pie. I accidentally put all 3/4 teas. of cinnamon in the pie filling when mixing, but it didn't affect the outcome at all. I was a little confused with the color of the topping; my cream topping was tan colored and the topping in the picture looks white, but when you add cinnmon and sweetened condensed milk (which is not white) how could the topping stay white?
This pie was very tasty! It was easy to make and turned out beautifully. The pie itself wasn't overly sugary and the topping had just enough cream cheese to balance the sweetness of the condensed milk.
The only issue I had was in the measurement for the sweet potatoes. 1 1/2 pounds of sweet potato gave me enough filling to make a deep dish and a regular depth pie.
Overall it was so good that I made another pie tonight!
This recipe was AMAZING! I made it just like listed and it was perfect! FYI...... The topping will look runny when you make it but it will gel/harden on top after it sits so don't try to thicken it. This is a good recipe because the pie is not too sweet and the topping is for the perfect balance!
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