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Sweet Potato Pie

Sweet Potato Pie recipe
photo by:kraft
Step aside, pumpkin pie—there’s a new dessert in town, and it’s perfect after Thanksgiving dinner. There won’t be any Sweet Potato Pie leftovers!
30 min
1 hr 30 min
8 servings

What You Need

 vanilla wafers, divided
cup  butter or margarine, melted, divided
Tbsp.  sugar
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
lb.  cooked sweet potatoes (about 2), peeled, mashed
cup  sugar
cup  dark corn syrup
 Eggland's Best® eggs
tsp.  pumpkin pie spice
tsp.  vanilla
cup  JET-PUFFED Miniature Marshmallows

Make It

HEAT oven to 325°F.

CRUSH 40 wafers to form fine crumbs; place in medium bowl. Add 1/4 cup butter and 2 Tbsp. sugar; mix well. Press onto bottom and up side of 9-inch pie plate. Coarsely crush remaining wafers; mix with remaining butter. Reserve for later use.

BEAT all remaining ingredients except marshmallows with mixer until well blended; pour into crust.

BAKE 50 to 55 min. or until knife inserted in center comes out clean. Top with crumb mixture and marshmallows; bake 5 min. or until marshmallows are puffed. Cool completely. Refrigerate until ready to serve.

Eggland's Best® is a registered trademark owned by Eggland's Best, LLC.

Kraft Kitchens Tips

From our partners at Eggland’s Best®
How do you make this luscious dessert even better? Use Eggland’s Best® eggs! They come from hens that are fed a unique, all-vegetarian diet, resulting in high-quality eggs that taste great, and have more vitamins compared to ordinary eggs.
Size Wise
You'll know it is a special occasion when you smell the irresistible aroma of this delicious sweet potato pie baking in the oven.
How to Cook Sweet Potatoes
For best results, the sweet potatoes need to be cooked until very tender before mashing them. You can either cook them in boiling water or bake them. To cook on the stove top, cook the whole potatoes in boiling water 25 to 30 min. or until tender. Or, pierce the whole potatoes, place on a baking sheet and bake at 400°F for 45 to 55 min. or until tender.
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