Sweet Potato Pie with Cream Cheese

We found a fun little book at the library a while back. Anne Rockwell’s Sweet Potato Pie (Step-Into-Reading, Step 1). This book sure gets you wanting pie, and it sure is fun to say “My oh my, sweet potato pie!”. But it wasn’t until my husband and I actually tasted sweet potato pie that I was determined to make one myself. It was one of the yummiest desserts I had ever tasted. We were expecting a baby at the time, so maybe my appetite was a little on the wild side, but that stuff was GOOD. Here is my first attempt at sweet potato pie. I decided to add in cream cheese because I’ve been craving cheesecake lately. We all loved the result. And it was surprisingly easy to make, especially since we used a store-bought crust. Hope you enjoy the pie too!

HERE is the recipe for Old Fashioned Sweet Potato Pie, for those of you uninterested in cream cheese.

Sweet Potato Pie with Cream Cheese Recipe

Ingredients:

1 C. boiled and mashed sweet potato (from about 1-2 sweet potatoes)
1 (8 oz) package cream cheese, softened
3 eggs
1/2 c. granulated sugar
1/2 C. + 1 Tbsp. brown sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1 tsp. vanilla
1/4 c. unsalted butter, melted
1 unbaked 9-inch deep dish pie crust
optional: whipped cream to go on top

Instructions:

Wash, then boil the sweet potatoes for about 45 minutes, or until tender. Remove the peelings. Place the flesh in a bowl and mix with an electric mixer.
Preheat oven and baking sheet to 350 degrees F.
Add softened cream cheese and mix well. Add eggs and mix well.
Add sugars, cinnamon, nutmeg, salt, vanilla and melted butter and mix well.
Place the pie crust on the preheated baking sheet. Pour filling into the unbaked pie crust and bake for about 50 minutes, or until the center is somewhat set.
Let the pie cool and set for about an hour or two before putting it in the refrigerator. Refrigerate for at least two hours, but it’s even better if you can refrigerate over night.
To serve, top with a little whipped cream.