• Active Time 10m
  • Total Time 1h 20m
  • Rating ****

Makes 8 servings


  • 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)



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.)


In a mixing bowl, with a wooden spoon, blend the cream cheese with 1 egg 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.


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 Publisher. All rights reserved.

RecID 3405

nutrition information per serving

439 calories; 24g total fat; 119mg cholesterol; 369mg sodium; 51g carbohydrates; 3g fiber; 7g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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