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.
Made this for Thanksgiving. It was a hit for me and the people who don't like things too sweet. I used 3 medium sweet potatoes and that was just enough for one pie. Going by pounds can be very iffy...
Not too sweet, great texture, perfectly spiced and easy to make. Destined to be a fall favorite.
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!
