Sweet Potato Pie

  • Currently 4/5
This is a delicious down-home Southern pie which uses canned sweet potatoes as the base for its thick filling.  Top the pie with mini marshmallows during the baking, and it is reminiscent of a baked sweet potato casserole...
35 Nilla wafers
1/4 cup butter or margarine
2 Tbsp sugar
1 can (40 oz) sweet potatoes, drained
4 oz (1/2 of 8-oz pkg) cream cheese, softened
1/4 cup sugar
1/4 cup corn syrup
2 eggs
1 tsp pumpkin pie spice
1 tsp vanilla
10 Nilla wafers
1 cup mini marshmallows
1 Tbsp butter or margarine
1. Preheat oven to 325 degrees.  Finely crush 35 of the wafers; place in medium bowl.  Melt 1/4 cup of the butter.  Add to wafer crumbs along with 2 Tbsp sugar; mix well.  Press firmly onto bottom and up sides of a 9" pie plate.  For topping, melt remaining 1 Tbsp butter.  Coarsely crush remaining 10 wafers; place in small bowl  Add melted butter; mix well.  Set aside for later use. 
2. Place sweet potatoes, cream cheese, 1/4 cup sugar, the corn syrup, eggs, spice and vanilla in medium bowl.  Beat with electric mixer on medium speed until mixture is well blended.  Pour into crust. 
3. Bake 1 hour to 1 hour and 5 minutes, or until knife inserted in center comes out clean, topping with marshmallows then wafer crumbs after 55 minutes.  Cool completely on wire rack.  Refrigerate until ready to serve.  Store leftover pie in refrigerator. 
Serves:  12
Meal   SnackCooking Method   Baked
Prep Time   less than 15 minutesCooking Time   1 1/2 hours

Carolyn Beck

Member since Jun 2008

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