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Sweet Potato Pie

8 oz. cream cheese, softened
1-1/4cups granulated sugar
2 large eggs
1 can (15-1/2 oz.) mashed yams*
1 can (12 oz.) evaporated skim milk
1 Tbsp. pumpkin pie spice
2 (9-inch) deep-dish pie shells
2 cups coarsely chopped pecans
2/3 cup packed light brown sugar
4 Tbsp. melted butter
Lightly whipped cream (optional)

Heat oven to 425º F. Beat cream cheese with electric mixer until fluffy. Beat in sugar. Reduce mixer speed and add eggs, one at a time. Beat in yams, evaporated milk, and pumpkin pie spice. Pour filling into pie shells. Bake pies 30 to 35 minutes until edges puff, crust browns, and custard is set. Meanwhile, mix the pecans, brown sugar, and butter. Set aside. Remove pies from oven. Sprinkle with pecan mixture and return to oven 7 to 10 minutes longer, until topping is golden brown and crisp. Cool pies on rack completely. Garnish with whipped cream. Serves 8.

Note: If mashed yams are unavailable, pour a drained 16-oz. can of whole yams in a food processor until smooth.

 

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