recipe

Sweet potato cream cheese pie

Serves 6 -8

What you’ll need:

Sweet Potatoes

  • 2 large, sweet potatoes, boiled whole in skin
  • 1 stick butter or margarine
  • 1 cup sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground ginger
  • 1 can sweetened condensed milk
  • 1/2 cup canned evaporated milk
  • 3 eggs
  • 1/4 teaspoon grated orange rind
  • 2 teaspoons vanilla extract

Cream Cheese filling

  • 2 8-ounce packages cream cheese, softened
  • 1 cup sugar
  • 1/2 cup sour cream
  • 1/2 cup half-and-half
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 refrigerated piecrust

Instructions:

Peel sweet potato and mash while hot. Stir in butter or margarine, sugar, cinnamon, nutmeg, cardamom, ginger, condensed milk, and evaporated milk. Mix well with an electric mixer. Add eggs one at a time and mix after each addition. Stir in orange rind and vanilla. Set aside. 

Preheat Oven to 350 degrees.

         Beat cream cheese with an electric mixer until smooth. Add sugar and sour cream and mix until smooth. Add half-and-half and mix until in-corporate. Add eggs one at a time, mixing after each additional. Stir in vanilla. 

       Lightly butter 8 1/2 – inch x 12 1/2 -inch x 2-inch-deep baking pan. Line pan with piecrust and pour potato filling over crust. Using a large spoon, ladle cream cheese filling carefully over surface of potato filling. Bake for 1 hour and 15 minutes, or until knife inserted in center comes out clean. Remove from oven and cool. Can be served warm or chilled. 

 

Recipe adapted from The American Beach Cookbook by Marsha Dean Phelts. University Press Florida (2008), ufpress.ufl.edu 

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