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Receta Down South Sweet Potato Pie
by Global Cookbook

Down South Sweet Potato Pie
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Ingredientes

  • 8 ounce cream cheese, softened
  • 1 1/4 c. sugar
  • 2 lrg Large eggs
  • 1 x (15.5-ounce.) can mashed yams, (see note)
  • 1 x (12-ounce.) can evaporated skim lowfat milk
  • 1 Tbsp. pumpkin pie spice
  • 2 x (9 inch) deep-dish pie shells
  • 2 c. coarsely minced pecans
  • 2/3 c. firmly packed light brown sugar
  • 4 Tbsp. butter, melted Heat oven to 425 F.

Direcciones

  1. Beat cream cheese with electric mixer till fluffy. Beat in sugar. Reduce mixer speed and add in Large eggs, one at a time. Beat in yams, evaporated lowfat milk, and pumpkin pie spice.
  2. Pour filling into pie shells. Bake pies 30 to 35 min till edges puff, crust browns, and custard is set.
  3. Meanwhile, mix pecans, brown sugar and butter. Set aside. Remove pies from oven. Sprinkle with pecan mix and return to oven 7 to 10 min longer, till topping is golden and crisp. Cold pies on rack completely. Garnish with whipped cream.
  4. Note: If mashed yams are unavailable, puree a liquid removed (16-oz) can of whole yams in a food processor till smooth. [] Spike thinks you should peel, cook, and mash fresh yams. It is almost as fast as opening a can, and less expensive; besides, fresh yams taste better than canned yams. In my opinion (that is worth just what you've paid for it- nothing -), almost everything cooked from fresh produce tastes better than canned.[]