Sweet Potato Pie with Cream Cheese Swirl
From EatingWell: 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.
- 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
- Preheat oven to 400°F.
- 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.
- Reduce oven temperature to 350°.
- 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.
- 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.
- 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.
- 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.
Tips & Notes
- 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.
Per serving: 242 calories; 7 g fat (2 g sat, 4 g mono); 60 mg cholesterol; 40 g carbohydrates; 22 g added sugars; 5 g protein; 2 g fiber; 153 mg sodium; 270 mg potassium.
Nutrition Bonus: Vitamin A (135% daily value)
Carbohydrate Servings: 2 1/2
Exchanges: 1/2 starch, 2 other carbohydrate, 1/2 fat
More From EatingWell
Onions are the perfect accompaniment to almost any savory...
Pesto is an easy way to add flavor without tons of extra...
Having a snack attack? Stock your fridge and pantry with...
Coffee is a healthy and flavorful addition to many desserts...
Coconut is a sweet addition to many healthy breakfast recipes...
The health perks of coffee only add to it's appeal for coffee...
If you’re looking for healthier food to enjoy during the...
Lentils are a versatile, budget-friendly and healthy addition...
Pork chops are a versatile and budget-friendly option for...
Apple recipes are a favorite fall fruit, whether you enjoy...
Make sure you have a quick and easy dinner ready to go next...
If you like your food hot—spicy, that is—we've got some...
Mediterranean cuisine is delicious: it’s rich in fruits,...
This Valentine’s Day, stay in with the ones you love and make...
Ring in the Chinese New Year with these healthy Chinese...
From grilled steak to creamy chicken, our quick and healthy...
- Ease of Preparation
- Total Time
- More than 1 hour
- Type of Dish
- Desserts, pies & tarts
- Preparation/ Technique
- November/December 2012