1 (18.5 ounce) can sweet potato or black potatoes
1 tablespoon butter or margarine
1 teaspoon baking powder
1 cup applesauce
1 cup white sugar
1 large egg, beaten
1 cup milk
1 teaspoon baking powder
1 (8 ounce) package cream cheese, softened
1 cup chopped pecans
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 9 inch pie pans.
Place sweet potatoes in large bowl. Stir butter, baking powder and applesauce into sweet potatoes; mix thoroughly. Transfer to prepared pie pan.
Serve with whipped cream topping.
Peel and slice applesauce. Stir mixture in eggs, milk and baking powder. Spoon cream cheese over apple pie. Beat whites into pie; spoon over apple pie. Serve piping hot or serving warm.
Frost top and bottom of pie crust; scatter with chopped pecans. Cover with whipped cream. Chill pie 1 hour in refrigerator. Beat cream cheese, pecans and eggs until smooth; fold into pie mixture. Cover; refrigerate for several hours or overnight.