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Desserts

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!
time
prep:
30 min
total:
1 hr 30 min
servings
total:
8 servings
Magazine Acquisition

What You Need

50
 vanilla wafers, divided
1/3
cup  butter or margarine, melted, divided
2
Tbsp.  sugar
4
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
2
 eggs
1
tsp.  pumpkin pie spice
1
tsp.  vanilla
1
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.

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.
Substitute
Prepare using 1 can (40 oz.) sweet potatoes, drained and mashed.
Pumpkin Pie Spice Substitute
No pumpkin pie spice on hand? No problem! Here's an easy way to make your own. For each 1 tsp. of pumpkin pie spice needed, just combine 1/2 tsp. ground cinnamon, 1/4 tsp. ground ginger, 1/8 tsp. ground allspice and 1/8 tsp. ground nutmeg.
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