no muss - not much fuss sweet potato pie
This is loosely based on a dessert I have made before and since lost the recipe, so this was pretty much made from guessing at amounts and taste testing as I went along. So, if you decide to make it...you might want to make some alterations to suit your own tastes. I forgot to take a picture of my creation before it was served. So, this is not my photo; I found it on the Internet, but it closely resembles my sweet potato pie.
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yield
8 serving(s)
prep time
10 Min
cook time
45 Min
method
Bake
Ingredients For no muss - not much fuss sweet potato pie
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2 cups mashed, cooked sweet potatoes
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1 block (8 oz.) cream cheese, softened
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3 eggs
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¾ cup sugar
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½ cup bisquick
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½ tsp. pure vanilla extract
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1 ½ tsp. pumpkin pie spice
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1 jar caramel topping, if desired
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toasted pecan halves, if desired
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cool whip or whipped cream, if desired
How To Make no muss - not much fuss sweet potato pie
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1Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
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2Beat first seven ingredients in medium bowl with hand mixer for 2 minutes. Pour into prepared pie plate.
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3Bake 40 - 45 minutes; just until puffy and center is dry. Remove from oven and cool on wire rack 1 hour; then set in refrigerator at least 4 hours to thoroughly chill.
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4To serve, cut into wedges and drizzle with caramel topping; garnish with pecan halves and Cool whip, if desired.
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5Store covered in refrigerator.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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