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  • 2 8oz packages of cream cheese softened
  • 1/4 tsp lemon juice
  • 1/2 cup sugar
  • 1/2 tsp vanilla
  • 2 eggs
  • 1 graham cracker pie shell
  • 1/2 cup boiled sweet potato
  • 1/2 tsp cinnamon
  • pinch nutmeg
  • pinch cloves

Preheat oven to 325 degrees.  Peel small sweet potato and mash 1/2 cup of it until silky smooth. Set aside. In a large bowl, combine softened cream cheese, vanilla, and sugar until smooth. Add 1 egg, then blend until smooth. Add second egg and blend until smooth. Once combined, Add about 1 cup of mixture to bottom of graham cracker crust, spreading evenly. Add smoothed sweet potato, spices and lemon juice to cream cheese mixture. Stir until well blended. Spread this mixture atop cream cheese layer in graham crust without disturbing the first layer. Bake pie for 35 to 40 minutes, or until center is not jiggly. Allow to cool and refrigerate from 3 hour to overnight. Cover with whipped topping and serve!