Rating: 4.29 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
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  • 1 star values: 0

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.

Source: EatingWell Magazine, November/December 2012

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Recipe Summary test

total:
4 hrs 30 mins
Servings:
10

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F.

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  • 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 degrees .

  • 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

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 Facts

1 slice
249 calories; protein 5.3g; carbohydrates 41.4g; dietary fiber 1.7g; sugars 25.3g; fat 7.3g; saturated fat 1.8g; cholesterol 59.8mg; vitamin a iu 7871.2IU; vitamin c 6.3mg; folate 35.8mcg; calcium 76.7mg; iron 1.8mg; magnesium 20.8mg; potassium 219.8mg; sodium 143.7mg; thiamin 0.1mg; added sugar 22g.

1/2 starch, 2 other carbohydrate, 1/2 fat

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