Desserts

Sweet Potato Pie

(19)

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photo by:

kraft

My whole family loved it for Thanksgiving. A nice change from pumpkin pie.

posted by

jenna520

on 11/24/2011

time

prep:

30 min

total:

1 hr 30 min

servings

total:

8 servings

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What You Need

NILLA Wafers, divided

1/3

cup butter or margarine, melted, divided

Tbsp. sugar

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1-1/4

lb. cooked sweet potatoes (about 2), peeled, mashed

1/3

cup sugar

1/4

cup dark corn syrup

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.

CorningWare is a registered trademark of Corning Incorporated, used under license by World Kitchen, LLC and "etch" is a trademark of World Kitchen, LLC, and both are used here with permission of World Kitchen.

Kraft Kitchens Tips

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.

Special Extra

Give your pie a decorative edge with the CORNINGWARE® etch™ Brick Pie Plate. Its colorful design has a scalloped rim to accent your pie and a high-gloss interior to help you easily remove slices.

Substitute

Prepare using 1 can (40 oz.) sweet potatoes, drained and mashed.

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alexdsm

posted:11/29/2011

Wonderful! I made this recipe for Thanksgiving and everyone loved it! My girlfriend didn't think it was very pretty though lol.

jenna520

posted:11/24/2011

My whole family loved it for Thanksgiving. A nice change from pumpkin pie.

cadensmom25

posted:11/26/2010

this recipe came out great, i was very impressed and so was my family. made it for thanksgiving and it was a hit- i will be making this every year!

a cook

posted:11/25/2008

Delicious! New favorite and requested by everyone for me to make again. Not hard to make, just takes time to cook and sit cooling.

Jen0309

posted:11/19/2008

I have made this pie three times for the holidays in the last two years. There are never any leftovers. I do add a couple more pinches of the spices than what is called for in the recipe, because I find that it is a little too bland if I do not.

evolution523

posted:11/16/2007

I made this recipe for a women of color literature class. My group final was on African American culture and we chose to make food to go with our presentation. This pie was a hit! Everyone loved it! I am making it this Thanksgiving since my family didn't get the expected leftovers!

Roni Powell

posted:6/29/2007

Instead of the marshmallows I sprinkled pecan pieces making it less sweet so that diabetics could indulge.

dallerina

posted:11/16/2006

This pie is now a holiday favorite. It has replaced the sweet potatoe casserole. It was really creamy, really good. I think the key is to use fresh sweet potatoes and not from a can. Also, make sure you put the Marshmallows at the very end, just so they get golden, then refrigerate immediately(unless you're serving right away), so the marshmallows can set. I add pecan pieces and tangerine slices cut in quarters on top.

BetsG

posted:10/22/2006

We thought it was a little too dry.

a cook

posted:8/5/2006

Everyone loved this... great Thankgiving desert. Different than typical holiday deserts. Will leave everyone happy.