A New Pie Plan

Today I baked my favorite Chocolate Pecan Bourbon Pie and "accidentally" ate a piece!  I can't take a damaged pie to Thanksgiving.  Luckily I had used a frozen pie crust and noticed this recipe on the back.  I happened to have baked sweet potatoes in the fridge for use in a casserole, so why not try out this recipe?  I hope it is good.

Cream Cheese - Sweet Potato Pie

Cream Cheese Layer 
1 8oz pkg. cream cheese (do not soften)
1/4 cup sugar
1 egg
1 tsp grated orange zest

Sweet Potato Layer
1 cup mashed cooked sweet potato (about 3/4 lb. uncooked)
2/3 cup half and half
1/2 cup brown sugar
1 tsp grated orange zest
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp salt
1 egg
1 Pillsbury Pet-Ritz frozen deep dish pie crust

1. Place cookie sheet on oven rack and heat oven to 350 degrees.
2. In small bowl, beat cream cheese and sugar on low speed until blended.  Add egg and beat well.  Stir in orange zest.  Set aside.
3. Place cooked sweet potatoes in food processor and process until smooth.  In large bowl, beat all sweet potato layer ingredients with a whisk. 
4. Spread cream cheese mixture in frozen crust.  Carefully spoon sweet potato mixture over cream cheese mixture.
5. Bake on cookie sheet 50 to 60 minutes or until set and knife inserted in center comes out clean.  Cool 30 minutes then refrigerate until chilled, 3 to 4 hours.
6. Serve with whipped cream if desired.  Store in refrigerator.