Sweet Potato Cream Cheese Brownie Pie Recipes

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SWEET POTATO CREAM CHEESE BARS



Sweet Potato Cream Cheese Bars image

If you're looking for something other than pumpkin, these sweet potato bars are a yummy alternative. Make them ahead-they're even better refrigerated overnight. -Debbie Glasscock, Conway, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 2 dozen.

Number Of Ingredients 9

1 package white cake mix (regular size)
1 cup chopped pecans, toasted
1/2 cup cold butter, cubed
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
3 large eggs, room temperature
1 can (14 ounces) sweetened condensed milk, divided
3 cups cooked and mashed sweet potatoes (about 3 medium)
2 teaspoons pumpkin pie spice

Steps:

  • Preheat oven to 350°. Combine cake mix and pecans; cut in butter until crumbly. Press mixture onto bottom of a greased 13x9-in. baking dish., Beat cream cheese, sugar, 1 egg and 2 tablespoons milk until smooth; set aside. Stir together sweet potatoes, remaining eggs, remaining milk and pie spice; pour over pecan mixture. Dollop cream cheese mixture over sweet potato mixture. Cut through cream cheese mixture with a knife to swirl into sweet potato mixture., Bake until set and slightly golden on top, about 45 minutes. Allow to cool completely; chill before cutting into bars.

Nutrition Facts : Calories 304 calories, Fat 15g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 240mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.

SWEET POTATO CHEESECAKE PIE



Sweet Potato Cheesecake Pie image

Sweet potatoes and cheesecake all together.

Provided by Pawel Tulinski

Categories     Desserts     Pies     Sweet Potato Pie Recipes

Time 4h53m

Yield 10

Number Of Ingredients 16

1 ½ cups whole pecans
⅓ cup brown sugar
6 ½ tablespoons all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup unsalted butter
1 egg, beaten
2 sweet potatoes, peeled and cubed
1 (8 ounce) package cream cheese, at room temperature
2 (3 ounce) packages cream cheese, at room temperature
1 cup brown sugar
½ cup sour cream
2 eggs
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 vanilla bean

Steps:

  • Pour pecans into a blender; grind into a meal.
  • Whisk pecan meal, 1/3 cup brown sugar, flour, cinnamon, and salt together in a bowl. Rub in butter with your fingers until mixture resembles a coarse meal and a few pea-sized pieces remain. Drizzle beaten egg over butter mixture; mix gently with a fork until dough comes together.
  • Turn dough onto a lightly floured surface and knead until smooth. Form dough into a disk. Wrap in plastic wrap and chill until firm, at least 2 hours.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Roll out dough on a lightly floured surface into a 10-inch crust. Transfer to an 8-inch baking dish. Cover crust with a piece of parchment paper; fill with pie weights.
  • Bake in the preheated oven until edges are golden brown, 10 to 15 minutes. Transfer to a wire rack and let crust cool.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potatoes, cover, and steam until tender, 8 to 10 minutes. Strain into a bowl; mash until smooth.
  • Combine 8 ounces plus 6 ounces cream cheese and 1 cup brown sugar in a bowl; beat with an electric mixer until smooth. Add eggs one at a time, mixing well between each addition. Beat in mashed sweet potatoes and sour cream. Add cinnamon and ginger.
  • Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife. Beat seeds into the cream cheese mixture.
  • Pour cream cheese mixture into the cooled crust.
  • Bake in the preheated oven until center is set, about 1 hour. Cool to room temperature, about 1 hour.

Nutrition Facts : Calories 545.7 calories, Carbohydrate 42.7 g, Cholesterol 128.6 mg, Fat 39.8 g, Fiber 3.8 g, Protein 8.4 g, SaturatedFat 17.6 g, Sodium 240.7 mg, Sugar 25.9 g

BAKED SWEET POTATO AND CREAM CHEESE



Baked Sweet Potato and Cream Cheese image

Squacquerone is an amazing cream cheese made by my friend Patricia. When eaten with the baked sweet potato and dressed with the chili etc, this makes a great supper that is really quick to make. I buy my squacquerone from my friend Patricia at La Fromagerie. If you do not have somebody who makes this, you can make your own. To make 450m / 15 fluid ounces, you take 170ml / 6 fluid ounces of the coldest, best cream cheese you can buy and mix with a tablespoon of cold creme fraiche, 2 large tablespoons of cold buttermilk, 3 large tablespoons of cold untreated organic natural yogurt, the juice of 1 lemon and sea salt to taste. Mix this up, cover the bowl and keep at the bottom of the refrigerator to mature for a minimum of 24 hours. This is best matured for 3 days, and will have a shelf life of 6 days. Amazing stuff.

Provided by Jamie Oliver

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 8

4 sweet potatoes, washed
Sea salt and freshly ground black pepper
2 red chiles, finely sliced
2 spring onions, finely sliced
Squacquerone
4 handfuls wild rocket, washed
1 lemon, zested and juiced
Extra-virgin olive oil

Steps:

  • Preheat the oven to 200 degrees C/400 degrees F/gas mark 6.
  • Wash the sweet potatoes, prick them with a sharp knife, then sprinkle with a little sea salt. Bake them on the top shelf of the oven for about 50 minutes until soft.
  • Mix the chili and spring onion together. To serve the potatoes, make a cut in each potato and open out on a plate. Spoon on some of the cheese, sprinkle on the chili mix, then a handful of rocket, a very fine grating of lemon, sea salt, pepper, a drizzle of olive oil and finally a squeeze of lemon juice on each one. Delicious and so easy.
  • (c) Jamie Oliver 2003

SWEET POTATO BROWNIES



Sweet Potato Brownies image

These sweet potato brownies are so rich and decadent, no one can ever believe the secret healthy ingredient!

Provided by Chocolate Covered Katie

Categories     Dessert

Time 20m

Number Of Ingredients 9

3/4 cup sweet potato puree
1 cup peanut or almond butter, or allergy-friendly sub
1 tsp pure vanilla extract
6 tbsp flour ((Oat, white, or spelt flour work. Readers reported success with almond flour))
1/2 cup mini chocolate chips + more for the top, (optional)
2/3 cup sugar
6 tbsp cocoa powder
1 1/2 tsp baking soda
1/8 tsp salt

Steps:

  • If using homemade sweet potato puree, see how to make it above. To make the brownies, start by preheating the oven to 325 F. Line an 8-inch pan with parchment, or grease well. If not easily stir-able, gently heat nut butter to soften. Whisk it with the sweet potato and vanilla until smooth. Stir all remaining ingredients together (making sure the salt and baking soda are evenly incorporated), then pour dry into wet. Stir to form a batter. Smooth into the baking pan, scooping out all traces of batter. Use a second sheet of parchment to really smooth everything down. Bake 20 minutes. They should look underdone when you take them out. The brownies firm up as they cool. If for some reason yours are too gooey after cooling, loosely cover and refrigerate a few hours. Frost if desired.View Nutrition Facts

Nutrition Facts : Calories 148 kcal, ServingSize 1 serving

CREAM CHEESE BROWNIE PIE



Cream Cheese Brownie Pie image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 12

1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1 package (8 oz) cream cheese, softened
3 tablespoons sugar
1 teaspoon vanilla
1 egg
1 (15.8 oz) box Pillsbury® Supreme Double Chocolate Brownie
1/4 cup vegetable oil
1 tablespoon water
2 eggs
1/2 cup chopped pecans
Reserved chocolate syrup packet from brownie mix
3 tablespoons hot fudge topping

Steps:

  • Heat oven to 350 degrees F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • In medium bowl, beat cream cheese layer ingredients with electric mixer on medium speed until smooth.
  • Reserve chocolate syrup packet from brownie mix for topping. In large bowl, place brownie mix, oil, water and eggs; beat 50 strokes with spoon.
  • Spread 1/2 cup brownie mixture in bottom of crust-lined pie plate. Spoon and carefully spread cream cheese mixture over brownie layer. Top with small spoonfuls of remaining brownie mixture; spread evenly. Sprinkle with pecans. Cover crust edge with 2 to 3-inch wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.
  • Bake 40 to 50 minutes or until center is puffed and crust is golden brown (pie may have cracks on surface).
  • In small bowl, mix chocolate syrup from packet and hot fudge topping. Place mixture in small resealable bag. Cut small hole off corner of bag. Drizzle topping over pie. Cool completely, about 3 hours, before serving. Cover and refrigerate any remaining pie.
  • High Altitude: (3500-6500 ft)
  • Add 3 tablespoons flour to dry brownie mix. Bake as directed above.

SWEET POTATOES WITH CREAM CHEESE TOPPING



Sweet Potatoes With Cream Cheese Topping image

Found the recipe in my Simple & Delicious magazine. I haven't tried these yet, but wanted to get the recipe posted in time for Thanksgiving.

Provided by Bobbie

Categories     Low Protein

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

4 small sweet potatoes
1 (3 ounce) package cream cheese, softened
1 tablespoon butter
2 tablespoons brown sugar
1/4 teaspoon pumpkin pie spice

Steps:

  • Scrub and pierce sweet potatoes and place on a microwave safe plate.
  • Microwave, uncovered, on high for 10-13 minutes or until tender (turning twice).
  • Meanwhile, in a small mixing bowl, beat the cream cheese, butter, brown sugar and pumpkin pie spice until smooth.
  • Make a slice in the top of each potato; fluff pulp with a fork.
  • Dollop with cream cheese mixture.

Nutrition Facts : Calories 237.8, Fat 10.4, SaturatedFat 6.5, Cholesterol 31, Sodium 157.6, Carbohydrate 33.5, Fiber 3.9, Sugar 12.1, Protein 3.7

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