1 (8-ounce) package cream cheese, softened
1 egg, beaten
1/3 cup sugar
1 prepared 9-inch graham cracker pie crust
1 (4-serving size) package instant vanilla pudding mix
1/2 cup milk
1 (15-ounce) can sweet potatoes or yams, drained and mashed
1/4 teaspoon ground cinnamon Coupons
1 1/2 cups frozen whipped topping, thawed, divided
2 tablespoons chopped nuts (optional)
DirectionsPreheat oven to 350 degrees F.
In a medium bowl, mix together cream cheese and egg until well blended. Add sugar and beat until creamy.
Spread mixture into pie crust and bake 20 minutes; let cool.
Meanwhile, in a large bowl, stir together pudding mix and milk until thickened and smooth. Add sweet potatoes and cinnamon and mix well; fold in 1 cup whipped topping.
Spread sweet potato mixture onto cooled pie. Garnish with remaining 1/2 cup whipping topping and sprinkle with chopped nuts, if desired. Keep refrigerated until ready to serve.