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Down South Sweet Potato Pie

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“Another holiday favorite! I found this on allrecipes web site about 5 years ago & have made it every holiday season since. I have not made it with the topping, but included it since it was in the original recipe.”
READY IN:
1hr
SERVES:
16
YIELD:
2 pies
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 425 degrees.
  2. Beat cream cheese with electric mixer until fluffy.
  3. Beat in sugar. Reduce mixer speed & add eggs, one @ a time. Beat in yams, evaporated milk, & pumpkin pie spice.
  4. Pour filling into pie shells. Bake 30 to 35 minutes until edges puff, crust browns, & custard is set.
  5. Meanwhile, mix the pecans, brown sugar, & butter. Set aside. Remove pies from oven. Sprinkle with pecan mixture & return to oven 7 to 10 minutes longer, until topping is golden brown & crisp.
  6. Cool pies on rack completely. Garnish with whipped cream, if desired.
  7. NOTE: If mashed yams are unavailable, puree a drained 16-oz. can of whole yams in a food processor until smooth.

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