SWEET POTATO PIE WITH CREAM CHEESE RECIPES

Name: Layered Cream Cheese-Sweet Potato Pie
Prep time: 25 min
Total time: 4 h 20 min
Yield: 8
Ingredients: 1 package (8 oz) cream cheese, not softened; 1/4 cup granulated sugar; 1 egg; 1 teaspoon grated orange peel; 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; 1 crust from 1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count); 1 cup sweetened whipped cream

LAYERED CREAM CHEESE-SWEET POTATO PIE RECIPE - PILLSBURY.COM

Layered Cream Cheese-Sweet Potato Pie Recipe - Pillsbury.com image

Creamy cheesecake, smooth sweet potato and tangy orange zest are the delicious new pie flavor combo you never knew your family needed. Even the most particular pie-eaters will adore this fresh twist on the classics—and you’ll love how easy this sweet potato cheesecake pie is to make thanks to the frozen pre-made pie crust.

Provided by Pillsbury Kitchens

Total Time 4 hours 20 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 15

Ingredients

1 package (8 oz) cream cheese, not softened
1/4 cup granulated sugar
1 egg
1 teaspoon grated orange peel
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
1 crust from 1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)
1 cup sweetened whipped cream

Steps:

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.
Place sweet potatoes in food processor; cover and process until smooth. In large bowl, beat sweet potato layer ingredients with wire whisk. Spread cream cheese mixture in frozen pie crust. Carefully spoon sweet potato mixture over cream cheese mixture.
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.
Serve pie with sweetened whipped cream. Store covered in refrigerator.

Nutrition Facts : Calories 440 , CarbohydrateContent 41 g, CholesterolContent 125 mg, FatContent 4 , FiberContent 1 g, ProteinContent 7 g, SaturatedFatContent 16 g, ServingSize 1 Serving, SodiumContent 250 mg, SugarContent 28 g, TransFatContent 1/2 g

SWEET POTATO PIE WITH CREAM CHEESE SWIRL RECIPE | EATINGWELL

Sweet Potato Pie with Cream Cheese Swirl Recipe | EatingWell image

This creamy sweet potato pie recipe is seasoned like a pumpkin pie with plenty of cinnamon and nutmeg and gets nice ginger flavor from the gingersnap crust. For the best results, roast sweet potatoes in the oven; in a pinch, microwave them instead.

Provided by Stacy Fraser

Categories Healthy Pie Recipes

Total Time 4 hours 30 minutes

Number Of Ingredients 12

Ingredients

2 medium-large sweet potatoes
6 ounces crisp gingersnap cookies (26-28 small cookies)
2 tablespoons canola oil
¾ cup packed light brown sugar
¾ cup nonfat vanilla Greek yogurt, divided
2 large eggs
1 large egg yolk
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1/4 cup (2 ounces) reduced-fat cream cheese (Neufchâtel)
2 tablespoons confectioners’ sugar
¼ teaspoon ground ginger

Steps:

Preheat oven to 400 degrees F.
Tightly wrap sweet potatoes in foil and place on a baking sheet. Roast until very tender, about 1 1/4 hours. Carefully unwrap and set aside to cool.
Reduce oven temperature to 350 degrees .
Process gingersnaps in a food processor until finely ground. Transfer to a bowl, add oil and stir until well combined. Using a spoon, spread and pat the crumbs into the bottom and up the sides of a 9-inch pie pan. Bake until just barely beginning to darken, about 10 minutes.
Clean and dry the food processor workbowl. Peel the sweet potatoes and transfer to the food processor. Puree until smooth. Measure out 1 1/2 cups (if you have extra puree, reserve it for another use). Return the 1 1/2 cups puree to the food processor. Add brown sugar, 1/2 cup yogurt, eggs, egg yolk, cinnamon and nutmeg; pulse just until combined. Spread the sweet potato filling in the warm crust.
Clean and dry the workbowl again. Add the remaining 1/4 cup yogurt, cream cheese, confectioners' sugar and ginger; puree until smooth, stopping to scrape down the sides once or twice. Dollop tablespoonfuls of the cream cheese mixture onto the filling, spacing them evenly. Draw the tip of a wooden skewer or a thin knife through the cream cheese mixture and sweet potato filling repeatedly to create a swirled design.
Bake the pie until firm to the touch and starting to puff around the edges, 45 to 50 minutes. Let cool completely on a wire rack, at least 2 hours.

Nutrition Facts : Calories 248.6 calories, CarbohydrateContent 41.4 g, CholesterolContent 59.8 mg, FatContent 7.3 g, FiberContent 1.7 g, ProteinContent 5.3 g, SaturatedFatContent 1.8 g, SodiumContent 143.7 mg, SugarContent 25.3 g

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