Sweet Potato Pie With Tahini Healthy Recipe

With this Sweet potato pie with tahini healthy recipe, its cream cheese and half-and-half make Paula Deen’s sweet potato pie an extra-decadent addition to your holiday menu.

Have This!

• 2 c. mashed fresh or canned sweet potatoes
• 1 tsp tahini
• 4 oz. cream cheese
• 1 c. sugar
• 1/4 c. half-and-half
• 4 tbsp. butter
• 2 large eggs
• 1 tsp. vanilla extract
• 1/2 tsp. ground cinnamon
• 1 9-inch Deep Dish Pie Shell

Do This!

• Preheat oven to 350 degrees F.
• In a large bowl, with mixer on medium speed, beat sweet potatoes, tahini, and cream cheese until smooth.
• Add sugar and half-and-half; beat 5 minutes or until sugar dissolves, scraping sides of bowl with rubber spatula. Add butter, eggs, vanilla, and cinnamon, and beat until blended. Pour mixture into pie shell.
• Bake 1 hour or until filling is puffed and set around edge but center jiggles slightly. Cool completely on wire rack.

Note:

For mashed fresh sweet potatoes, pierce 2 pounds sweet potatoes with a tip of the knife. Place in the microwave-safe bowl and cover with vented plastic wrap.

Use microwave on High 11 to 15 minutes or until very tender, turning potatoes once halfway through cooking. Drain. When cool enough to handle, peel. In a large bowl, with mixer on medium-high speed, beat potatoes until smooth. Measure 2 cups potatoes for pie; reserve remaining for another use.