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Layered Cream Cheese-Sweet Potato Pie

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.

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( 21 Ratings)

21 Ratings

5 Stars 81%

4 Stars 14%

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Member Reviews ( 7 )

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Prep Time 25 min
Total Time 4 hr 20 min
Servings 8

Ingredients

Cream Cheese Layer

1: package (8 oz) cream cheese, not softened

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 lb 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® Pet•Ritz® frozen deep dish pie crust (from 12-oz package)

Topping

1: cup whipping cream, whipped, sweetened

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Directions

1 Place cookie sheet on oven rack. Heat oven to 350°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.

EXPERT TIPS

Expert Tips

The cream cheese should not be softened. If the cream cheese mixture is too soft, it could bake into the sweet potato layer.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 430
Calories from Fat: 250),

% Daily Value

Total Fat: 28g; 28%
(Saturated Fat 16g, 16% Trans Fat 1/2g 1/2% ),
Cholesterol: 125mg; 125%;
Sodium: 250mg; 250%;
Total Carbohydrate: 39g; 39%
(Dietary Fiber 0g 0% Sugars 25g 25% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 120%;
Vitamin C: 4%;
Calcium: 10%;
Iron: 10%;

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 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.

REVIEWS & COMMENTS

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1 - 3 of 7 Reviews View All

Posted 12/26/2011 8:00:18 PM REPORT ABUSE MzWhitehorn said:

Rating:

I made this for thanksgiving and it was the 1st desert that was gone 1st!! love the taste.

This reply was: Helpful Inspiring

Posted 10/22/2011 8:04:20 PM REPORT ABUSE MikeNWisco said:

Rating:

Made this pie today. Wonderful but it took about 1 hour and 10 minutes to bake vice 1 hour. I also do not have a food processor so that may be the difference. Just used a mixer. My wife already requested I make this for Thanksgiving. Will make again. Mike

This reply was: Helpful Inspiring

Posted 12/26/2010 1:13:34 PM REPORT ABUSE shipmate13 said:

Rating:

Delicious! Made this for the Christmas feast. Super simple to make -- didn't have a deep dish pie crust, so just used 1 cup of reduced-fat Bisquick, 1/4 cup Smart Balance light margarine and a little Splenda to make a crust. Blind baked it in a 350 degree oven for 10-min., then cooled. Made the cream cheese layer w/ fat-free cream cheese to cut some calories/fat. Put that layer in the freezer until the sweet potato layer was ready. Used a combination of Splenda and sugar instead of just sugar. Might use just a little less orange zest as the flavor of the orange came through more strongly than the sweet potato, but it was great none the less.

This reply was: Helpful Inspiring