Cream cheese and half-andhalf make Paula Deen’s sweet potato pie an extra-decadent addition to your holiday menu.
Sweet Potato Pie
2 cups mashed fresh or canned sweet potatoes (see Editor’s note)
4 ounces cream cheese, softened
1 cup sugar 1/4 cup half-and-half 4 tablespoons butter, melted 2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 (9-inch) Deep Dish Pie Shell
1. Preheat oven to 350 F.
2. In large bowl, with mixer on medium speed, beat sweet potatoes and cream cheese until smooth. Add sugar and half-andhalf; beat 5 minutes or until sugar dissolves, scraping sides of bowl with rubber spatula. Add butter, eggs, vanilla and cinnamon, and beat until blended. Pour mixture into pie shell.
3. Bake 1 hour or until filling is puffed and set around edge but center jiggles slightly. Cool completely on wire rack. Serves 10.
For mashed fresh sweet potatoes, pierce 2 pounds sweet potatoes with tip of knife. Place in microwave-safe bowl and cover with vented plastic wrap. Microwave on High 11 to 15 minutes or until very tender, turning potatoes once halfway through cooking. Drain. When cool enough to handle, peel. In large bowl, with mixer on medium high speed, beat potatoes until smooth. Measure 2 cups potatoes for pie; reserve remaining for another use.
• Each serving: About 355 calories,
16g total fat (8g saturated),
70mg cholesterol, 195mg sodium,
47g total carbohydrate, 1g dietary
fiber, 5g protein.
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