Prep Time::10 mins
Cook Time::1 mins
Freeze Time:: 2 hrs
Stand Time::5 mins
Total Time:: 2 hrs 16 mins
Servings::8
Ingredients
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1 (22 ounce) container prepared mashed sweet potatoes with cinnamon and brown sugar, such as Bob Evans®, or about 2 cups of leftover mashed sweet potato casserole
1 (24.3 ounce) container prepared cheesecake filling, such as Philadelphia®
1 graham cracker pie crust
2 cups mini marshmallows
3 tablespoons chopped pecans (optional)
Directions
Place mashed sweet potatoes into a medium bowl and stir until smooth. Add cheesecake filling and stir until well blended. Pour mixture into pie crust and top generously with marshmallows. Freeze pie at least 2 hours.
Preheat the oven to broil. Place pie in center of oven and cook 1 minute or until the marshmallows brown evenly. Let stand 5 minutes before serving, or keep chilled in the refrigerator until ready to serve. Sprinkle with pecans before serving if desired.
Meredith Food Studios