Layered Sweet Potato-Cream Cheese Pie

A delicious Sweet Potato-Cream Cheese Pie topped with Caramel Pecans!

Yield: 1 (9 inch) pie; 1/3 cup Caramel Pecans

Ingredients

Pie

• 1 1/2 cups finely ground crisp gingersnap cookies (about 22 cookies)
• 1/2 cup pecan halves, toasted
• 1/4 cup butter, melted
• 2 cups peeled, chopped sweet potatoes
• 5 tablespoons granulated sugar, divided
• 4 tablespoons whole milk, divided
• 2 teaspoons vanilla extract, divided
• 2 teaspoons all-purpose flour, divided
• 1/2 teaspoon pumpkin pie spice
• 2 large eggs, divided
• 12 ounces cream cheese, softened

Caramel Pecans

• 1/3 cup pecan halves, toasted
• 3 tablespoons granulated sugar

Instructions

1. Heat oven to 325 degrees F. Spray a 9 inch pie plate with nonstick cooking spray. Set aside.

Pie

1. In the work bowl of a food processor, combine cookie crumbs and pecans; pulse until pecans are finely ground. Add melted butter; pulse until blended, 3 to 4 times. Using the back of a measuring cup, press cookie mixture firmly into bottom and up sides of prepared pie plate.
2. In a medium saucepan, bring sweet potatoes and water to cover to a boil over medium-high heat. Cook until tender, 7 to 9 minutes; drain.
3. In the work bowl of a food processor, combine sweet potatoes, 2 tablespoons sugar, 2 tablespoons milk, 1 teaspoon vanilla extract, 1 teaspoon flour, pumpkin pie spice and 1 egg. Process until smooth, stopping to scrape sides of bowl occasionally. Transfer mixture to a bowl.
4. In the work bowl of a food processor, combine cream cheese, remaining 3 tablespoons sugar, remaining 2 tablespoons milk, remaining 1 teaspoon vanilla extract, remaining 1 teaspoon flour and remaining egg; process until smooth, stopping to scrape sides of bowl occasionally.
5. Spread cream cheese mixture in prepared crust. Spread sweet potato mixture over cream cheese mixture, leaving approximately a 1/2-inch border.
6. Bake until set, approximately 40 minutes.
7. Let cool for 1 hour on a wire rack.
8. Lightly cover; refrigerate until thoroughly chilled, approximately 3 hours.
9. Just before serving, top with Caramel Pecans.

Caramel Pecans

1. Lightly spray a sheet of aluminum foil with nonstick cooking spray. Place pecans on foil, spreading into a 5-inch circle.
2. In a medium, heavy-bottom skillet, sprinkle sugar in an even layer. Cook over medium heat until most of sugar becomes golden brown, approximately 6 minutes; gently stir until all of sugar is golden brown and smooth. Immediately pour over pecans. Let cool until completely hardened.
3. Break into pieces.

Attribution

Recipe used with permission from: Louisiana Sweet Potato Commission

Photo credit: Getty Images