 |
Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 8 |
|
I love this recipe! I make it every Thanksgiving and Christmas and my family loves it. Also have tried it with pumpkin instead of sweet potato and is great too. *can also sub the neufchatel cheese with Philly cream cheese, however the neufchatel cheese has 1/3 less fat than regular cream cheese. Enjoy! Ingredients:
1/2 sweet potato (medium size) |
16 ounces neufchatel cheese (softened) |
1/2 cup sugar |
1 egg |
1/4 cup evaporated milk |
1/2 cup light brown sugar |
1 tablespoon cinnamon |
1 teaspoon nutmeg |
1 teaspoon allspice |
2 teaspoons vanilla extract |
1 teaspoon ginger |
1/4 teaspoon black pepper |
1 teaspoon lemon juice (fresh squeezed) |
1 graham cracker crust (can also used regular pie crust) |
Directions:
1. Boil the sweet potato until soft.
2. Once soft, peel skin from sweet potato and in a small bowl, mash/mix sweet potato, brown sugar, cinnamon, nutmeg, ginger, black pepper, lemon juice, vanilla, and evaporated milk until well blended.
3. Hint: mash the sweet potato before adding the other ingredients, this will cut down on the lumps.
4. Once mixed, set sweet potato mixture to the side.
5. In another bowl, mix the softened neufchatel cheese, egg, and sugar until well blended.
6. Fold the sweet potato mixture into the cream cheese mixture. Once blended, add mixture to graham cracker crust.
7. Bake at 350 for 30 to 40 minutes.
|
|