Tangy cream cheese and sweetened condensed milk combine for a creamy contrast to the sweet potato layer. You can prepare this pie up to two days ahead and refrigerate.
1 1/2 pounds sweet potatoes
1/3 cup fat-free milk
1 (14-ounce) can fat-free sweetened condensed milk, divided
3 tablespoons brown sugar
2 tablespoons butter, melted
3/4 teaspoon ground cinnamon, divided
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
How to Make It
Preheat oven to 350°.
Wrap potatoes in aluminum foil. Bake potatoes at 350° for 1 1/2 hours or until tender, and discard foil. Let stand 10 minutes; peel. Place flesh in a large bowl; discard skins. Mash flesh with fork. Stir in fat-free milk, 1/4 cup sweetened condensed milk, sugar, butter, 1/2 teaspoon cinnamon, vanilla, and salt. Stir in eggs.
Fit dough into a 9 1/2-inch pie plate coated with cooking spray. Press dough against bottom and sides of pan. Fold edges under, and flute. Spoon sweet potato mixture into prepared crust. Bake at 350° for 45 minutes or until set.
Place the remaining 1/4 teaspoon cinnamon and cream cheese in a medium bowl. Beat with an electric mixer until combined. Add 1/2 cup plus 2 tablespoons sweetened condensed milk to cheese mixture; reserve remaining milk for another use. Beat at medium speed until well blended. Carefully pour cream mixture evenly over pie. Let stand 10 minutes. Cut into wedges.