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Sweet Potato Ice Box Pie topped with Mini Chocolate Eggs and Whipped Cream

Sweet Potato Ice Box Pie

Print Recipe
Course Dessert
Prep Time 15 minutes
Servings 6

Ingredients

  • 1-1/4 cup from a 15 oz can Bruce’s Sweet Potatoes in Syrup
  • 2 tablespoons sweet potato syrup
  • 1 11 oz box no-bake cheesecake mix
  • 4 tablespoons butter; melted
  • 1 tablespoon sugar
  • 1 cup cold evaporated milk
  • 1/2 cup cold half & half
  • 1 teaspoon pumpkin pie spice

Instructions

  • Puree sweet potatoes (enough to yield 1 cup).
  • In a small bowl, mix graham cracker crumb packet with melted butter and sugar.
  • Press into an 8” (buttered) pie pan; set aside.
  • Beat together the cheesecake mix, evaporated milk, half & half, sweet potatoes, reserved syrup and pumpkin pie spice.
  • Transfer mixture into the prepared pin pan and refrigerate for a minimum of 2 hours.
  • Serve with a dollop of whipped cream and decorate with candy eggs, if desired.