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

Sweet Potato Ice Box Pie

Print Recipe
Cool, creamy, and effortlessly delicious, this Sweet Potato Ice Box Pie blends smooth sweet potatoes with warm spices in a chilled cookie crust for a refreshing make-ahead dessert perfect for holidays, potlucks, or anytime sweet cravings.
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.