1 (16 ounce) package sweet potato, peeled and sliced
3 eggs
1/4 cup vegetable oil
1 1/2 cups white sugar
1 1/4 teaspoons vanilla extract
1 (7 ounce) can sour cream
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
1 tablespoon vanilla extract
1 tablespoon sour cream
1 teaspoon cream
1/2 cup butter, melted
1 (3 ounce) package instant vanilla pudding mix
1 (16 ounce) package frozen whipped topping, thawed
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed
In a large bowl, mix sweet potato, eggs, oil, sugar, vanilla extract, sour cream, pecans, cream cheese, vanilla extract, sour cream and milk. Chill in the refrigerator at least 2 hours before serving.
Preheat oven to 350 degrees F (175 degrees C).
Remove foil from pie canister, fill canister with water, and microwave on high for 1 to 2 hours, stirring occasionally. Remove foil, place filling in oven and heat on low for 30 minutes, or until filling is set. Cool completely. Cover, and refrigerate for 2 hours. Fill with whipped topping, and refrigerate for 30 minutes.
Slice remaining pie into 1/1 inch slices. Place sliced pastry in a large resealable plastic bag. Pull bag through sieve or ricer to drain. Refrigerate for one hour before cutting. Serve warm or cold.