It's been a loooong time since I posted a recipe. We've been in full 'moving' mode and I haven't baked for months! With this gorgeous Autumn in Waynesville and the holidays soon upon us, my itch to get back in the kitchen has turned into a full fledged rash!
When we bought the house, we were graced with an electric stove from the 1970's. I had baked three apple pies-- one for our broker, one for our realtor (and one for us) as a thank you for all the hard work they put in on the house. I was PSYCHED about these pies. Apple pies are always labor intensive and these were crazy delicious 'Evercrisp' apples from one of our local orchards. Yassss!!!
Well, halfway through the cook time, the pies looked like they had been microwaved as the oven shut off mid-bake. (Nooooo!!!) So I tried three more pies a day or two later... using more of my precious apples. Same thing! The outside was crusty and the inside was hardly baked. I literally scraped off the top of the pies and scooped out the guts and turned three apple pies into a monster apple crisp. (Now THAT was crazy delicious but I still had nothing for our realtor).
I finally said to Lliam something along the lines of, "I don't mean to sound like an ungrateful wench but it's either me or the oven." Lucky for me, my husband's bosses always love him and his current boss was able to give him a crazy good deal on a brand new gas range. YEE-HAW!! It's not convection (my croissants weep) but it's been amazzzzzzing thus far and I'm crazy grateful.
Well, you won't be surprised to hear that we're out of our gorgeous apples, but I did have some sweet potatoes that were about to turn. So I roasted those and resolved to make a sweet potato pie.
I've made lots of sweet potato pecan pies before but never sweet potato on its own. And because I accidentally bought 145,000 packages of cream cheese, I thought-- "Why not a cream cheese layer?"
At our Thanksgivings, we always have a sweet potato casserole. Roasted sweet potato with a brown sugar pecan crumbly topping. But sweet potato pies are HUGE in the south and if you're a northerner looking for something a little different to bring to Thanksgiving dinner, you should give this creamy pie a whirl! The cream cheese adds a nice hint of saltiness the pie.
I like it better with the texture of a crumble sprinkled on top. You can use streusel, candied pecans or granola even, if you wanted!
It's also a pie that's not cloying sweet. The sweet potatoes and spices really are the star.
Anyway, if you give it a try, be sure to let me know what you think and tag #AshevilleCarnelianSweets. I hope you enjoy. :)
SWEET POTATO CREAM CHEESE PIE
1 pre-made pie crust
1 T. water
CREAM CHEESE FILLING:
1 8oz pkg of cream cheese, room temp
1/4 c. sugar
1/2 tsp. vanilla
SWEET POTATO FILLING:
2 c. sweet cooked sweet potato*
1/2 c. unsalted butter
1/2 c. sugar
1/2 c. brown sugar
1/2 c. evaporated milk
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp ginger
1 T. flour
1 tsp vanilla
Heat the oven to 425.
1) To make the egg wash, whisk the egg and water together in a small cup until blended. Set aside.
2) Remove the pre-made crust from box and lay it into a 9 or 10 inch pie plate. Crimp the edges. Lay a piece of parchment into the pie crust and fill with pie weights. Brush the edges of the crust with the egg wash. Par-bake for 20 minutes at 425. Take out of the oven and let cool. Carefully remove the parchment and pie weights.
2) Reduce oven to 350. With a mixer in a medium bowl, beat the cream cheese on med-high speed until there are no lumps, being sure to scrape down the sides. Add the sugar and beat until light and fluffy. Add the egg and vanilla. Beat until thoroughly combined. Gently spread the cream cheese mixture onto the bottom of pie crust.
3) In a cuisinart or mixer, beat the sweet potatoes in a large bowl until smooth. Add the sugar and beat until light and fluffy, scraping down the sides of the bowl. Add the remaining ingredients and beat until combined. Spread the sweet potato mixture on top of the cream cheese mixture. Bake at 350 for 50-60 minutes.** Allow to cool and serve with whipped cream & the toppings of your choosing.
*You can use canned sweet potatoes or roast you're own. I think I usually roast them at 400 until they're tender when pierced with a fork.
**If the edges of your pie get too dark, be sure to cover the edges with aluminum foil to prevent burning.