Down South Sweet Potato Pie

• 8 ounces cream cheese, softened
• 1 1/4 cups sugar
• 2 large eggs
• 1 (15 1/2 ounce) can mashed yams
• 1 (12 fluid ounce) can evaporated milk
• 1 tablespoon pumpkin pie spice
• 2 (9 inch) deep-dish pie shells
• 2 cups coarsely chopped pecans
• 2/3 cup packed light brown sugar
• 4 tablespoons melted butter

1. Heat oven to 425 degrees.
2. Beat cream cheese with electric mixer until fluffy.
3. Beat in sugar. Reduce mixer speed & add eggs, one @ a time. Beat in yams, evaporated milk, & pumpkin pie spice.
4. Pour filling into pie shells. Bake 30 to 35 minutes until edges puff, crust browns, & custard is set.
5. Meanwhile, mix the pecans, brown sugar, & butter. Set aside. Remove pies from oven. Sprinkle with pecan mixture & return to oven 7 to 10 minutes longer, until topping is golden brown & crisp.
6. Cool pies on rack completely. Garnish with whipped cream, if desired.
7. NOTE: If mashed yams are unavailable, puree a drained 16-oz. can of whole yams in a food processor until smooth.

cream cheese, sugar, eggs, mashed yams, milk, pumpkin pie spice, pecans, brown sugar, butter

Taken from www.food.com/recipe/down-south-sweet-potato-pie-438312 (may not work)