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

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Servings: 8 servings
Prep Time: 25 mins
Total Time: 4 hrs 20 mins
Related Categories: Pie, Sweet Potatoes, Sweet Potato Pie
 
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Ingredients
Cream Cheese Layer
  • 1   package
    cream cheese, not softened (8 ounces)
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  • 1/4   cup
    granulated sugar
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  • 1  
    egg
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  • 1   teaspoon
    grated orange peel
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Sweet Potato Layer
  • 1   cup
    mashed cooked dark orange sweet potatoes (about 3/4 pound uncooked)
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  • 2/3   cup
    half-and-half
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  • 1/2   cup
    packed brown sugar
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  • 1   teaspoon
    grated orange peel
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  • 1/2   teaspoon
    ground cinnamon
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  • 1/4   teaspoon
    ground ginger
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  • 1/4   teaspoon
    ground nutmeg
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  • 1/8   teaspoon
    salt
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  • 1  
    egg
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Crust
  • 1  
    Pillsbury® PetRitz® frozen deep dish pie crust (from 12-ounce package)
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Topping
  • 1   cup
    whipping cream, whipped, sweetened
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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:
High Altitude (3500-6500 ft): Heat oven to 375 degrees F.
Nutrition information
Calories 430 (Calories from Fat 250); Total Fat 28g (Saturated Fat 16g, Trans Fat 1/2g); Cholesterol 125mg; Sodium 250mg; Total Carbohydrate 39g (Dietary Fiber 0g, Sugars 25g); Protein 6g. Daily Values: Vitamin A 120%; Vitamin C 4%; Calcium 10%; Iron 10%. Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 4 1/2 Fat. Carbohydrate Choices: 2 1/2. Percent Daily Values are based on a 2,000 calorie diet
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