Cream Cheese Sweet Potato Pie


One 9 inch pre-baked pie shell
6 ounces cream cheese, at room temperature
3 large eggs
1 can (16 ounces) sweet potatoes in light syrup, drained and rinsed
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3/4 cup half and half

For Topping:

1/3 cup finely chopped pecans
1/3 cup quick oats
1/3 cup flour
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
2 tablespoons melted butter
whipped cream (optional)



1. In a large mixing bowl, with a wooden spoon, blend the cream cheese with 1 of the eggs and 1/4 cup of the sugar.

2. In a food processor puree the remaining eggs with the sweet potatoes, remaining sugar, salt, ground cinnamon, ginger, nutmeg and half and half.

3. Spread the cream cheese mixture on the bottom of the pie shell then spoon the sweet potato filling on top. Bake for 30 minutes.

4. As the pie bakes, combine in a bowl the oats, pecans, flour, cinnamon and sugar and toss until blended. Drizzle the butter over the top and mix together.

5. Once the pie has baked for 30 minutes, sprinkle this mixture over the pie and bake for 30 to 40 minutes longer or until the filling has set.

6. Serve with whipped cream if desired.



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