Sweet Potato Pie
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!
Make This Recipe
Ingredients
- 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
- ¼ cup dark corn syrup
- 2 Eggland's Best Eggs (large)
- 1 tsp. pumpkin pie spice
- 1 tsp. vanilla
- 1 cup JET-PUFFED Miniature Marshmallows
Preparation
- Heat oven to 325°F.
- Crush 40 wafers to form fine crumbs; place in a 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.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 slice |
|---|---|
| Calories | 452 |
| Fat | 21g |
| Saturated Fat | 11g |
| Cholesterol | 80mg |
| Sodium | 274mg |
| Carbohydrates | 62g |
| Dietary Fiber | 2g |
| Protein | 5g |