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Sweet Potato Pie

Source: Burt Wolf's Travels and Traditions, Asheville
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Rating: 3   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  1 Hour 20 Minutes
  Makes 8 servings
RECIPE INGREDIENTS
One 9-inch ready-to-bake frozen pie shell
For the Filling:
6 ounces cream cheese, at room temperature
3 large eggs
3/4 cup sugar
1 can (16 ounces) sweet potatoes packed in light syrup drained and rinsed in cold water
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
3/4 cup half and half
For the Topping:
1/3 cup quick oats
1/3 cup finely chopped pecans
1/3 cup flour
1/2 teaspoon ground cinnamon
2 tablespoons granulated sugar
2 tablespoons melted butter

Vanilla ice cream or whipped cream (optional)
DIRECTIONS
FOR THE PIE SHELL:
Preheat the oven to 375 degrees F.

Set the pie shell on a baking sheet, prick the bottom and bake it for 10 minutes. Remove and set aside to cool. (If the bottom balloons up a bit, just prick it with a fork and it will settle down.)


FOR THE FILLING:
In a mixing bowl, with a wooden spoon, blend the cream cheese with 1 of the eggs and 1/4 cup of the sugar. In a food processor puree the remaining eggs with the sweet potatoes, remaining sugar, salt, ground cinnamon, ginger, nutmeg and half and half. Spread the cream cheese mixture on the bottom of the pie shell then spoon the sweet potato filling on top. Bake for 30 minutes.


FOR THE TOPPING:
While the pie is baking, in a bowl combine the oats with the pecans, flour, cinnamon and sugar and toss until blended. Drizzle the butter over the top and with your fingers mix together. Sprinkle this mixture over the pie and bake for 30 to 40 minutes longer or until the filling has set. Remove the pie from the oven and cool to room temperature on a rack. If desired, serve with vanilla ice cream or whipped cream.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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 Sweet Potato Desserts
Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 439
Fat. Total: 24g
Fiber: 3g
Carbohydrates, Total: 51g
Sodium: 369mg
% Cal. from Fat: 49%
Cholesterol: 119mg
Protein: 7g
Spotlight Recipe Review See all 1 reviews »

Rating: 3
by: Jennifer Reviewed: 11/26/2009
Don't follow the recipe exactly!
Be forewarned, you will have to experiment with this. The only deviation I made was to blend the cream cheese layer with my mixer! I poured that into the pie shell (9") and it was over 2/3 full. I put in the fridge to solidify so I could add the sweet potato (which was watery). I was only able to add 1/3 - 1/2 of the mixture. Either the recipe should call for a larger pie crust or half of the filling! More sweet potato layer was needed for better flavor (since all the spices were in that part)!!
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