Sweet Potato Cream Cheese Pie
A creamy sweet potato pie with a rich cream cheese filling, perfect for holiday gatherings or cozy desserts, blending sweet, vanilla, and buttery flavors.
Ingredients
Instructions
- Mix the cream cheese, egg, sugar, and vanilla flavoring until smooth.
- Pour the cream cheese mixture into two prepared pie crusts.
- In a separate bowl, combine sweet potatoes, egg, vanilla flavoring, flour, melted butter, and Carnation milk; mix well.
- Pour the sweet potato mixture over the cream cheese layer in the pie crusts.
- Bake in a 325°F (163°C) oven for 1 hour and 15 minutes until set.
Tips & Substitutions
For a smoother filling, ensure the cream cheese is at room temperature before mixing. You can substitute the Carnation milk with evaporated milk for a richer flavor. If you want a nutty twist, consider adding some chopped pecans to the sweet potato mixture. Additionally, use a store-bought pie crust if you're short on time. For an extra layer of flavor, a pinch of cinnamon can enhance the sweet potatoes.
Serving Suggestions
This Sweet Potato Cream Cheese Pie is delightful on its own but can be enhanced with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with Virginia Apple Cobbler for a delightful dessert spread. Serve with a cup of coffee or spiced tea for a cozy finish to your meal.
Storage & Reheating
Allow the pie to cool completely before storing. Cover it with plastic wrap or aluminum foil and refrigerate for up to 3 days. To reheat, place individual slices in a microwave for about 20-30 seconds, or warm the whole pie in a 300°F (150°C) oven for about 15-20 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potato Cream Cheese Pie contains roughly 249 calories, with 5g protein, 50g carbohydrates, and 3g fat. It is a good source of protein (11% of the Daily Value) and iron (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh sweet potatoes instead of canned?
Yes, you can absolutely use fresh sweet potatoes! Simply boil or bake them until tender, then mash them before adding to the filling. This will give your pie a fresh, homemade flavor. Make sure to measure out 1 cup of mashed sweet potatoes for the recipe.
What can I do if my pie cracks while baking?
If your pie cracks, don't worry! It’s often caused by overbaking or cooking at too high a temperature. To avoid this in the future, keep an eye on the baking time and consider covering the pie with foil if it starts to brown too quickly. Cracks can also be covered with whipped cream or a sprinkle of nuts for a decorative touch.
How do I know when the pie is done baking?
The pie is done when the filling is set and slightly firm to the touch, typically after about 1 hour and 15 minutes at 325°F (163°C). You can also insert a knife into the center; if it comes out clean or with just a few moist crumbs, your pie is ready to take out of the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).