Are you craving a comforting, yet elegant dessert that's surprisingly easy to make? Look no further than this sweet potato and cream cheese pie! This recipe combines the naturally sweet and earthy flavor of sweet potatoes with the creamy richness of cream cheese for a truly unforgettable taste experience. It’s perfect for Thanksgiving, holiday gatherings, or any time you want to impress your friends and family with a delicious homemade treat. This recipe offers a fantastic blend of sweet and savory flavors, making it a standout amongst other easy recipes and healthy meal options.
Ingredients:
For the Sweet Potato Filling:
- 2 large sweet potatoes (about 1.5 pounds), peeled and cubed
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
For the Cream Cheese Layer:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Crust:
- 1 (9-inch) store-bought pie crust (or your favorite homemade recipe!)
Instructions:
Prepare the Sweet Potatoes:
- Preheat your oven to 400°F (200°C). Boil or steam the cubed sweet potatoes until tender, about 15-20 minutes. Drain well.
- While the sweet potatoes are still warm, mash them thoroughly.
Make the Sweet Potato Filling:
- In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, melted butter, eggs, cinnamon, nutmeg, cloves, and salt. Mix until well combined and smooth.
Prepare the Cream Cheese Layer:
- In a separate bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Beat in the egg and vanilla extract until well incorporated.
Assemble the Pie:
- Pour the sweet potato filling into the prepared pie crust.
- Carefully spoon the cream cheese mixture over the sweet potato filling. Use a knife or toothpick to gently swirl the two layers together for a marbled effect (optional).
Bake the Pie:
- Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Let the pie cool completely on a wire rack before serving. This allows the filling to set properly. Refrigerate for at least 2 hours for optimal flavor and texture.
Tips for Success:
- For a richer flavor, use brown sugar instead of white sugar for the entire recipe.
- To make this recipe even healthier, you can reduce the amount of sugar by a tablespoon or two.
- Don't overbake the pie! Overbaking can lead to a dry filling.
- Allowing the pie to cool completely is crucial for achieving the perfect creamy texture.
Variations:
- Add a sprinkle of chopped pecans or walnuts to the sweet potato filling for added crunch and flavor.
- For a festive touch, add a dash of pumpkin pie spice to the sweet potato filling.
- Use a gluten-free pie crust for a gluten-free version of this delicious pie.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: 20-25g
- Saturated Fat: 10-15g
- Cholesterol: 70-80mg
- Carbohydrates: 40-45g
- Sugar: 25-30g
- Protein: 4-5g
This sweet potato and cream cheese pie recipe is a delicious and satisfying dessert that's perfect for any occasion. Its delightful combination of sweet and creamy textures, along with its ease of preparation, makes it a fantastic addition to your repertoire of quick dinner ideas and best recipes. Enjoy!