Article published November 04, 2008
Down South Sweet Potato Pie
8 ounces cream cheese, softened
1¼ cups granulated sugar
2 large eggs
1 15.5-ounce can mashed yams (may puree 16-ounce can of whole yams in food processor until smooth)
1 12-ounce can evaporated skim milk
1 tablespoon pumpkin pie spice
2 2-inch deep-dish pie shells
2 cups coarsely chopped pecans
23 cup packed light brown sugar
4 tablespoons melted butter
Lightly whipped cream, optional
Heat oven to 425 degrees. Beat cream cheese with electric mixer until fluffy. Beat in sugar. Reduce mixer speed and add eggs, one at a time. Beat in yams, evaporated milk, and pumpkin pie spice.
Pour filling into pie shells. Bake pies 30 to 35 minutes until edges puff, crust browns, and custard is set.
Meanwhile, mix pecans, brown sugar, and butter. Set aside. Remove pies from oven. Sprinkle with pecan mixture and return to oven 7 to 10 minutes longer, until topping is golden brown and crisp. Cool pies on rack completely. Garnish with whipped cream.
Yield: 2 pies or 16 servings
Source: Canned Food Alliance
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