Ingredients

The following ingredients have 11 Servings
  • 4 large sweet potatoes
  • 4 oz whipped light cream cheese
  • 4 Tbsp softened butter
  • 1 cup brown sugar
  • 2 large eggs
  • 1/3 cup thawed orange juice concentrate [undiluted]
  • 2 Tbsp orange zest
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1 cup heavy cream
  • Topping #1 Gingersnaps (Coconut and Pecans :)
  • 1 1/2 cups gingersnap cookie crumbs
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup pecan pieces
  • 1/3 cup brown sugar
  • 4 Tbsp melted butter

Instruction

  • Preheat the oven to 400°F. Clean each sweet potato, and pierce three times with a fork/knife. Place onto a baking sheet and bake for 50-60 minutes or until fork tender. Remove from the oven and cool.
  • When the potatoes have cooled enough to handle, peel each one and discard the skins. . Place the peeled potatoes into a medium size mixing bowl. Add the cream cheese, butter, brown sugar, eggs, orange juice concentrate, orange zest, vanilla, pumpkin pie spice and salt.
  • Using a hand mixer, whip together until combined.
  • Add one cup of heavy cream. Continue to whip until light and fluffy around 2 minutes.
  • Spread the sweet potato filling into a 8 x 12 inch baking dish sprayed with cooking spray.
  • Topping #1: Mix all of the topping ingredients together in a small mixing bowl. Stir until evenly combined.
  • Sprinkle evenly on top of the sweet potatoes.
  • Bake at 325°F for 38-40 minutes or until the topping is golden.
  • Keep a close eye on the topping, covering with aluminum foil if needed to prevent over browning.