10 servings (serving size: 1 wedge and 2 tablespoons topping)

How to Make It

Step 1

Prepare Cream Cheese Piecrust in a 9-inch pie plate; set aside.

Step 2

Preheat oven to 350°.

Step 3

Combine sweet potato and next 8 ingredients (sweet potato through eggs) in a food processor, and process until smooth. Spoon mixture into prepared crust. Bake at 350° for 45 minutes or until set; shield edges of piecrust with foil after 20 minutes. Cool completely on a wire rack. Top each serving with whipped topping, and sprinkle with cinnamon, if desired.

Step 4

Note: Serve with Clos du Bois Late Harvest Semillon 1997 (Knights Valley, $18 per half-bottle), and opulent wine that is long and syrupy in the mouth.

Ratings & Reviews

IronThistleArt's Review

November 25, 2013