I Love myself some sweet potato pie.It is a nice change from pumpkin pie. It is really delicious and you can’t even taste the sweet potato. This pie literally puts traditional pumpkin pie to shame.
Sweet Potato Pie ❤
What You Need
NILLA Wafers, divided
cup butter or margarine, melted, divided
oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
lb. cooked sweet potatoes (about 2), peeled, mashed
cup dark corn syrup
tsp. pumpkin pie spice
cup JET-PUFFED Miniature Marshmallows
HEAT oven to 325°F.
CRUSH 40 wafers to form fine crumbs; place in medium bowl. Add 1/4 cup butter and 2 Tbsp. sugar; mix well. Press onto bottom and up side of 9-inch pie plate. Coarsely crush remaining wafers; mix with remaining butter. Reserve for later use.
BEAT all remaining ingredients except marshmallows with mixer until well blended; pour into crust.
BAKE 50 to 55 min. or until knife inserted in center comes out clean. Top with crumb mixture and marshmallows; bake 5 min. or until marshmallows are puffed. Cool completely. Refrigerate until ready to serve.
You’ll know it is a special occasion when you smell the irresistible aroma of this delicious sweet potato pie baking in the oven.
Give your pie a decorative edge with the CORNINGWARE® etch™ Brick Pie Plate. Its colorful design has a scalloped rim to accent your pie and a high-gloss interior to help you easily remove slices.
Prepare using 1 can (40 oz.) sweet potatoes, drained and mashed.