No Muss - Not Much Fuss Sweet Potato Pie

Renée G.

By
@ReneeCooks

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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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
8
Prep:
10 Min
Cook:
45 Min
Method:
Bake

Ingredients

2 cups mashed, cooked sweet potatoes
1 block (8 oz.) cream cheese, softened
3 eggs
¾ cup sugar
½ cup bisquick
½ tsp. pure vanilla extract
1 ½ tsp. pumpkin pie spice
1 jar caramel topping, if desired
toasted pecan halves, if desired
cool whip or whipped cream, if desired

Step-By-Step

1Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.

2Beat first seven ingredients in medium bowl with hand mixer for 2 minutes. Pour into prepared pie plate.

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.

4To serve, cut into wedges and drizzle with caramel topping; garnish with pecan halves and Cool whip, if desired.

5Store covered in refrigerator.

About this Recipe

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: Southern