Name: Sweet Potato Pie with Cream Cheese Swirl
Total time: 4 h 30 min
Ingredients: 2 medium-large sweet potatoes; 6 ounces crisp gingersnap cookies (26-28 small cookies); 2 tablespoons canola oil; ¾ cup packed light brown sugar; ¾ cup nonfat vanilla Greek yogurt, divided; 2 large eggs; 1 large egg yolk; ¾ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; 1/4 cup (2 ounces) reduced-fat cream cheese (Neufchâtel); 2 tablespoons confectioners&#8217; sugar; ¼ teaspoon ground ginger

Directions

Step 1

Preheat oven to 400 degrees F.

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Step 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.
Step 3

Reduce oven temperature to 350 degrees .
Step 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.
Step 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.
Step 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.
Step 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.

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

Serving Size: 1 slice

Per Serving:

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.

Exchanges:

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

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Ingredients

Directions

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Nutrition Facts