Layered Cream Cheese-Sweet Potato Pie
Recipe from Betty Crocker

From Betty's Soul Food Collection... Keeping the story short and sweet--this is an amazingly delicious pie. It begins with a crust topped with a cream cheese layer, a sweet potato layer, and finally a dollop of whipped cream.


Layered Cream Cheese-Sweet Potato Pie

by 3  people


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Servings: 8
Prep Time: 25 mins
Total Time: 4 hrs 20 mins
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Ingredients
    Cream Cheese Layer
    • 1   package 
      cream cheese, not softened (8 ounces)
    • 1/4  cup 
      granulated sugar
    • 1   
      egg
    • 1   teaspoon 
      grated orange peel
    Sweet Potato Layer
    • 1   cup 
      mashed cooked dark orange sweet potatoes (about 3/4 pound uncooked)
    • 2/3  cup 
      half-and-half
    • 1/2  cup 
      packed brown sugar
    • 1   teaspoon 
      grated orange peel
    • 1/2  teaspoon 
      ground cinnamon
    • 1/4  teaspoon 
      ground ginger
    • 1/4  teaspoon 
      ground nutmeg
    • 1/8  teaspoon 
      salt
    • 1   
      egg
    Crust
    • 1   
      Pillsbury® PetRitz® frozen deep dish pie crust (from 12-ounce package)
    Topping
    • 1   cup 
      whipping cream, whipped, sweetened
    Directions
    1.
    Place cookie sheet on oven rack. Heat oven to 350 degrees F. In small bowl, beat cream cheese and sugar on low speed until well blended. Add egg; beat well. Stir in orange peel. Set aside.
    2.
    In food processor, place sweet potatoes. Cover; process until smooth. In large bowl, beat sweet potato layer ingredients with wire whisk. Remove crust from freezer. Spread cream cheese mixture in frozen pie crust. Carefully spoon sweet potato mixture over cream cheese mixture.
    3.
    Bake on cookie sheet 50 to 60 minutes or until set and knife inserted near center comes out clean. Cool 30 minutes. Refrigerate until chilled, 3 to 4 hours.
    4.
    Serve pie with sweetened whipped cream. Cover and refrigerate any remaining pie.
    Tip:

    1.
    High Altitude (3500-6500 ft): Heat oven to 375 degrees F.
    Nutrition information
    Per Serving: cal. (kcal) 430, Fat, total (g) 28, chol. (mg) 125, sat. fat (g) 16, carb. (g) 39, Trans fatty acid (g) 1, sugar (g) 25, pro. (g) 6, vit. A (IU) 5831, vit. C (mg) 2, sodium (mg) 250, calcium (mg) 101, iron (mg) 2, Starch () 1, Other Carb () 2, High-Fat Meat () 1, Fat () 5, Percent Daily Values are based on a 2,000 calorie diet
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