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No Muss - Not Much Fuss Sweet Potato Pie

Renée G.


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


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  • ·
    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

How to Make No Muss - Not Much Fuss Sweet Potato Pie


  1. Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
  2. Beat first seven ingredients in medium bowl with hand mixer for 2 minutes. Pour into prepared pie plate.
  3. Bake 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.
  4. To serve, cut into wedges and drizzle with caramel topping; garnish with pecan halves and Cool whip, if desired.
  5. Store covered in refrigerator.

Printable Recipe Card

About No Muss - Not Much Fuss Sweet Potato Pie

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

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