Rating: 5 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 8

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.

Maureen Callahan
Recipe by Cooking Light November 2011

Gallery

Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary

hands-on:
20 mins
total:
3 hrs
Yield:
Serves 12 (serving size: 1 wedge)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • 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.

Nutrition Facts

287 calories; fat 9.5g; saturated fat 4.5g; mono fat 2.7g; poly fat 0.5g; protein 6g; carbohydrates 43.6g; fiber 1.8g; cholesterol 49mg; iron 0.6mg; sodium 254mg; calcium 126mg.
Advertisement
Advertisement