Sweet Potato Pie with Cream Cheese Swirl

6 Reviews
From: EatingWell Magazine November/December 2012

This creamy sweet potato pie recipe is seasoned like a pumpkin pie with plenty of cinnamon and nutmeg and gets nice ginger flavor from the gingersnap crust. For the best results, roast sweet potatoes in the oven; in a pinch, microwave them instead.

Ingredients 10 servings

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  • 2 medium-large sweet potatoes
  • 6 ounces crisp gingersnap cookies (26-28 small cookies)
  • 2 tablespoons canola oil
  • 3/4 cup packed light brown sugar
  • 3/4 cup nonfat vanilla Greek yogurt, divided
  • 2 large eggs
  • 1 large egg yolk
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup (2 ounces) reduced-fat cream cheese (Neufchâtel)
  • 2 tablespoons confectioners’ sugar
  • 1/4 teaspoon ground ginger

Preparation

  • Active

  • Ready In

  1. Preheat oven to 400 °F.
  2. Tightly wrap sweet potatoes in foil and place on a baking sheet. Roast until very tender, about 1 1/4 hours. Carefully unwrap and set aside to cool.
  3. Reduce oven temperature to 350 °.
  4. Process gingersnaps in a food processor until finely ground. Transfer to a bowl, add oil and stir until well combined. Using a spoon, spread and pat the crumbs into the bottom and up the sides of a 9-inch pie pan. Bake until just barely beginning to darken, about 10 minutes.
  5. Clean and dry the food processor workbowl. Peel the sweet potatoes and transfer to the food processor. Puree until smooth. Measure out 1 1/2 cups (if you have extra puree, reserve it for another use). Return the 1 1/2 cups puree to the food processor. Add brown sugar, 1/2 cup yogurt, eggs, egg yolk, cinnamon and nutmeg; pulse just until combined. Spread the sweet potato filling in the warm crust.
  6. Clean and dry the workbowl again. Add the remaining 1/4 cup yogurt, cream cheese, confectioners' sugar and ginger; puree until smooth, stopping to scrape down the sides once or twice. Dollop tablespoonfuls of the cream cheese mixture onto the filling, spacing them evenly. Draw the tip of a wooden skewer or a thin knife through the cream cheese mixture and sweet potato filling repeatedly to create a swirled design.
  7. Bake the pie until firm to the touch and starting to puff around the edges, 45 to 50 minutes. Let cool completely on a wire rack, at least 2 hours.
  • Make Ahead Tip: Loosely cover and refrigerate for up to 1 day. Let stand at room temperature for 30 minutes before serving; blot any moisture on the top as needed.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 249 calories; 7 g fat(2 g sat); 2 g fiber; 41 g carbohydrates; 5 g protein; 36 mcg folate; 60 mg cholesterol; 25 g sugars; 0 g added sugars; 7871 IU vitamin A; 6 mg vitamin C; 77 mg calcium; 2 mg iron; 144 mg sodium; 220 mg potassium
  • Nutrition Bonus: Vitamin A (135% daily value).
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 1/2 starch, 2 other carbohydrate, 1/2 fat

Reviews 6

December 05, 2013
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By: EatingWell User
Good Alternative to Pumpkin I don't know if it was because I overcooked the sweet potatoes (mine did NOT cook in 45 minutes- but they were huge! I ended up only needing 1 for the recipe) but my pie had a weird texture. I really liked the crust- I may even use it for cheesecake in the future as an alternative to graham cracker crust- but I probably won't make this again. Pros: Easy to Make Cons: Weird Texture
August 27, 2013
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By: abigailsdavid
Sweet Potato Pie with Cream Cheese Swirl My kids loved this pie. Even my picky eater. I do not have a food processor so it took me a little longer to create this pie. It is now a family favorite. Pros: Tastes great Cons: You need a food processor
December 06, 2012
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By: EatingWell User
Perfect Kids in the Kitchen Recipe The first time we made this, we followed the recipe exactly and it was absolutely delicious. The second time (less than a week later), we doubled the ginger snap cookie crust - we like a thicker crust, and used slightly less than 2/3 of a cup of brown sugar - it was a little too sweet for us. We loved how easy this was to put together. The kids (almost 3 years old) helped prepare the pie- except making the swirls and patting the crust. I love that it's a guilt-free, delicious dessert for my family. Thank you for the fantastic recipe! Pros: Easy, quick, healthy, only a food processor to clean and a few measuring tools
November 29, 2012
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By: EatingWell User
better than pumpkin pie my fiance does not like pumpkin pie, and he thought this was delicious- lightly sweet and had a wonderful creamy texture. i will definitely make this again- it would be very quick to make 2 of these at once. i used a standard pie plate and the crust-to-filling ration was great Pros: easy to make
November 26, 2012
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By: EatingWell User
Great alternative to pumpkin pie I wanted to try something different this year, and I love sweet potatoes, so this pie was perfect. I also liked the fact that I could do some of the steps ahead of time, like making the cookie crumbs and roasting the sweet potatoes. I followed the recipe exactly. My crust did burn a little around the edges at the end. Next time, and there will be a next time, I will bake at lower temperature for a little less time. I like the idea of increasing the filling, like the previous reviewer mentioned. I loved this pie and will definitely make it again, and will also recomend it to others as well. Pros: Easy to make & delicious Cons: May not be big enough to feed a crowd
November 11, 2012
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By: EatingWell User
Almost Looked Like the Picture! I wanted to make something different for Thanksgiving this year since I do not care for pumpkin pie and this looked beautiful in the picture. I decided to make a test run to see how it was before making it for Thanksgiving. I bought all of the ingredients and with the ginger snaps, sweet potatoes, and yogurt, I have enough left over for a second pie. I also prepped for two so I would not have to run the cookies and potatoes through the food processor again. I used a 9 inch deep dish glass pie plate and pressed my cookie crumb crust up to the top edge where you normally would. However when I filled it, I had more than half an inch of crumbs at the top with nothing to support them. On the second pie that I plan to make, I am going to increase my recipe by twenty percent so my pie fills the pan. If you do not want to do that then use a pie plate that is not a deep dish variety. As my pie cooled the top cracked so I think I will bake the second one in a water bath. It is my plan to make it a week ahead and freeze it so I will not have to do everything the day before Thanksgiving. The taste was light and not overly sweet. The crumb crust also held together well with the exception of the excess at the top GÇô that fell apart. The photo that I have attached is of this GÇ£testGÇ¥ run. It looks pretty good for a test. Pros: Easy to make, Enough ingredients for two pies Cons: None that I found