Down South Sweet Potato Pie - cooking recipe

Ingredients

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

Preparation

Heat oven to 425 degrees.
Beat cream cheese with electric mixer until fluffy.
Beat in sugar. Reduce mixer speed & add eggs, one @ a time. Beat in yams, evaporated milk, & pumpkin pie spice.
Pour filling into pie shells. Bake 30 to 35 minutes until edges puff, crust browns, & custard is set.
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.
Cool pies on rack completely. Garnish with whipped cream, if desired.
NOTE: If mashed yams are unavailable, puree a drained 16-oz. can of whole yams in a food processor until smooth.