Sweet Potato Pie with Cinnamon and Vanilla Whipped Cream
Indulge in the essence of autumnal perfection with our Thanksgiving Sweet Potato Pie adorned with a luscious crown of Cinnamon and Vanilla Whipped Cream. This pie is a harmonious celebration of seasonal flavors, capturing the rich, earthy sweetness of sweet potatoes blended with a symphony of warm spices. Crowned with vanilla-infused whipped cream and cinnamon, each slice is a decadent ode to the comforting embrace of Thanksgiving traditions.
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1 h 15 min
Total Time
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Medium
Difficulty
Ingredients
Pie
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8 oz.
cream cheese, softened
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½ cup
light brown sugar
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¼ cup
granulated sugar
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1 cup
Sand Candy™ Sweet Potatoes, mashed
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½ tsp.
ground cinnamon
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⅛ tsp.
ground nutmeg
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¼ tsp.
salt
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3
large eggs
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1 tsp.
vanilla extract
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1
pie crust (9″)
Whipped Cream
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2 cups
fresh heavy whipping cream
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½ tsp.
vanilla extract
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¼ tsp.
ground cinnamon
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¼ cup
powdered sugar
Total Time
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Preparation Time
1 h
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Cooking Time
15 min
Goes Great with
Preparation
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Preheat oven to 375˚F. In a mixing bowl beat cream cheese on medium speed. Add both sugars; mix on medium speed 1 minute. Add mashed sweet potato, cinnamon, nutmeg, salt and vanilla; mix to combine, scraping down sides of bowl occasionally.
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Reduce mixer speed to low. Add eggs, one at a time until they are incorporated thoroughly. Spoon filling into pie crust.
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Bake 35 to 40 minutes or until pie filling is firm to the touch. Let cool before serving.
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Meanwhile, for the whipped cream: Pour cream into a large mixing bowl. Beat on high speed until soft peaks form. Add vanilla and cinnamon; beat to firm peaks. Gently fold in powdered sugar.
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Layer whipped cream on the pie and sprinkle cinnamon on top. Alternatively, slice pie and serve with whipped cream.
Notes
Makes 6 to 8 servings
