Here is another great recipe from one of our members. Judy from Hawthorn, N.J., sends
us her sweet  potato pie recipe that is definitely over the top. This is one for all you sweet
tooths out there. Rich and creamy and positively sweet! So give it a try, you won't be
disappointed. Thanks to Judy for her recipe.

Makes 8 servings

One 9-inch ready-to-bake frozen pie shell
For the Filling:
6 ounces cream cheese, at room temperature
3 large eggs
1/4 cup sugar
1 can (16 ounces) sweet potatoes packed in light syrup drained and rinsed in cold water
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
3/4 cup half and half

For the Topping:

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


Preheat the oven to 375 degrees F.

Set the pie shell on a baking sheet, prick the bottom and bake it for 10 minutes. Remove and set aside
to cool. (If the bottom balloons up a bit, just prick it with a fork and it will settle down.)


In a mixing bowl, with a wooden spoon, blend the cream cheese with 1 of the eggs and 1/4 cup of the
sugar. In a food processor puree the remaining eggs with the sweet poatoes, remaining sugar, salt,
ground cinnamon, ginger, nutmeg and half and half. Spread the cream cheese mixture on the bottom of
the pie shell then spoon the sweet potato filling on top. Bake for 30 minutes.


While the pie is baking, in a bowl combine the oats with the pecans, flour, cinnamon and sugar and toss
until blended. Drizzle the butter over the top and with your fingers mix together. Sprinkle this mixture over
the pie and bake for 30 to 40 minutes longer or until the filling has set. Remove the pie from the oven and
cool to room temperature on a rack. If desired, serve with vanilla ice cream or whipped cream.
Sweet Potato Pie