Sweet Potato Pie From The Tomato Head |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Local restaurant in downtown Knoxville, The Tomato Head, has awesome food. Saw the chef present this on local news the other day, and thought the addittion of the crushed pineapple and cream cheese sounded good, so, thought I would share. Read more . This pie chills at least 2 hours, or overnight. Ingredients:
crust |
2 cups graham cracker crumbs |
1/2 stick butter, melted |
filling |
1/2 cup cream cheese, soft |
1/2 cup sugar |
3 eggs |
2 tsp. vanilla extract |
1/4 cup milk |
1/4 cup heavy cream |
1/2 tsp. cinnamon |
1/8 tsp. ground cloves |
2 cups sweet potato, mashed |
1 cup crushed pineapple, drained |
Directions:
1. Crust
2. Mix ingredients together and press into bottom and sides of a 9 inch pie pan.
3. Filling
4. In a medium bowl mix together cream cheese and sugar until smooth.
5. Add eggs and beat with a whisk until smooth.
6. Next, add vanilla, milk and heavy cream again whisk until smooth - then add cinnamon, cloves, sweet potato and pineapple and mix well.
7. Pour prepared filling into pie crust and bake for 45 mintues at 375 degrees.
8. Cool for 2 hours or overnight.
9. Serve at room temperature with whipped cream.
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