Sweet Potato Pie

Name: Sweet Potato Pie
Prep time: 20 min
Total time: 1 h 20 min
Yield: 10
Ingredients: 2 c. mashed fresh or canned sweet potatoes (see Editor's note); 4 oz. cream cheese; 1 c. sugar; 1/4 c. half-and-half; 4 tbsp. butter; 2 large eggs; 1 tsp. vanilla extract; 1/2 tsp. ground cinnamon; 1 9-inch Deep Dish Pie Shell

By Paula DeenPublished: Oct 5, 2009

Yields:

Prep Time:

20 mins

Total Time:

1 hr 20 mins

Cal/Serv:

355

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Cream cheese and half-and-half make Paula Deen's sweet potato pie an extra-decadent addition to your holiday menu.

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Ingredients

2 cups mashed fresh or canned sweet potatoes (see Editor's note)
4 oz. cream cheese
1 cup sugar
1/4 cup half-and-half
4 Tbsp. butter
2 large eggs
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1 9-inch Deep Dish Pie Shell

Directions

1. Step 1Preheat oven to 350 degrees F.
2. Step 2In large bowl, with mixer on medium speed, beat sweet potatoes and cream cheese until smooth. Add sugar and half-and-half; beat 5 minutes or until sugar dissolves, scraping sides of bowl with rubber spatula. Add butter, eggs, vanilla, and cinnamon, and beat until blended. Pour mixture into pie shell.
3. Step 3Bake 1 hour or until filling is puffed and set around edge but center jiggles slightly. Cool completely on wire rack.
4. Step 4Editor's Note: For mashed fresh sweet potatoes, pierce 2 pounds sweet potatoes with tip of knife. Place in microwave-safe bowl and cover with vented plastic wrap. Microwave on High 11 to 15 minutes or until very tender, turning potatoes once halfway through cooking. Drain. When cool enough to handle, peel. In large bowl, with mixer on medium-high speed, beat potatoes until smooth. Measure 2 cups potatoes for pie; reserve remaining for another use.