Sweet Potato Pie

Photo of Sweet Potato Pie
Prep Time
30 min
Cook Time
1 hr
Yield
8 servings
Recipe by:

Step aside, pumpkin pie—there’s a new dessert in town, and it’s perfect after Thanksgiving dinner. There won’t be any Sweet Potato Pie leftovers!

Make This Recipe

Ingredients

  • 50 vanilla wafers, divided
  • 1/3 cup butter or margarine, melted, divided
  • 2 tbsp. sugar
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
  • 1-1/4 lb. cooked sweet potatoes (about 2), peeled, mashed
  • 1/3 cup sugar
  • ¼ cup dark corn syrup
  • 2 Eggland's Best Eggs (large)
  • 1 tsp. pumpkin pie spice
  • 1 tsp. vanilla
  • 1 cup JET-PUFFED Miniature Marshmallows
Buy Recipe

Preparation

  1. Heat oven to 325°F.
  2. Crush 40 wafers to form fine crumbs; place in a medium bowl. Add 1/4 cup butter and 2 Tbsp. sugar; mix well. Press onto bottom and up side of 9-inch pie plate. Coarsely crush remaining wafers; mix with remaining butter. Reserve for later use.
  3. Beat all remaining ingredients except marshmallows with mixer until well blended; pour into crust.
  4. Bake 50 to 55 min. or until knife inserted in center comes out clean. Top with crumb mixture and marshmallows; bake 5 min. or until marshmallows are puffed. Cool completely. Refrigerate until ready to serve.

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Learn More
Information per Serving
Serving Size 1 slice
Calories 452
Fat 21g
Saturated Fat 11g
Cholesterol 80mg
Sodium 274mg
Carbohydrates 62g
Dietary Fiber 2g
Protein 5g