No Muss - Not Much Fuss Sweet Potato Pie

Renée **II**


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 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.

☆☆☆☆☆ 0 votes
10 Min
45 Min


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


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