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
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- Ease of Preparation
- Total Time
- More than 1 hour
- Preparation/ Technique
- Type of Dish
- Desserts, pies & tarts
- November/December 2012