Sweet Potato Pie With Spiced Cream Topping

• 1 1/2 pounds sweet potatoes
• 1/3 cup fat-free milk
• 1 (14-ounce) can fat-free sweetened condensed milk, divided
• 3 tablespoons brown sugar
• 2 tablespoons butter, melted
• 3/4 teaspoon ground cinnamon, divided
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
• Cooking spray
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened

1. Preheat oven to 350u0b0.
2. Wrap potatoes in aluminum foil. Bake potatoes at 350u0b0 for 1 1/2 hours or until tender, and discard foil. Let stand 10 minutes; peel. Place flesh in a large bowl; discard skins. Mash flesh with fork. Stir in fat-free milk, 1/4 cup sweetened condensed milk, sugar, butter, 1/2 teaspoon cinnamon, vanilla, and salt. Stir in eggs.
3. Fit dough into a 9 1/2-inch pie plate coated with cooking spray. Press dough against bottom and sides of pan. Fold edges under, and flute. Spoon sweet potato mixture into prepared crust. Bake at 350u0b0 for 45 minutes or until set.
4. Place the remaining 1/4 teaspoon cinnamon and cream cheese in a medium bowl. Beat with an electric mixer until combined. Add 1/2 cup plus 2 tablespoons sweetened condensed milk to cheese mixture; reserve remaining milk for another use. Beat at medium speed until well blended. Carefully pour cream mixture evenly over pie. Let stand 10 minutes. Cut into wedges.

sweet potatoes, milk, condensed milk, brown sugar, butter, ground cinnamon, vanilla, salt, eggs, cooking spray, cream cheese

Taken from www.myrecipes.com/recipe/sweet-potato-pie-spiced-cream (may not work)