Classic Sweet Potato Pie

Ingredients

• 9 inch cream cheese 
• 2 large eggs 
• 1 cup evaporated milk fat-free
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon ground nutmeg 
• 0.5 teaspoon lemon rind grated
• 0.3 teaspoon salt 
• 0.8 cup sugar 
• 1.3 pounds sweet potatoes and into cooked mashed
• 1 teaspoon vanilla extract 
• 1.3 cups non-dairy whipped topping frozen thawed reduced-calorie

Equipment

• food processor
• oven
• wire rack
• aluminum foil

Directions

1. Prepare Cream Cheese Piecrust in a 9-inch pie plate; set aside.
2. Preheat oven to 35
3. Combine sweet potato and next 8 ingredients (sweet potato through eggs) in a food processor, and process until smooth. Spoon mixture into prepared crust.
4. Bake at 350 for 45 minutes or until set; shield edges of piecrust with foil after 20 minutes. Cool completely on a wire rack. Top each serving with whipped topping, and sprinkle with cinnamon, if desired.
5. Serve with Clos du Bois Late Harvest Semillon 1997 (Knights Valley, $18 per half-bottle), and opulent wine that is long and syrupy in the mouth.