Sweet Potato Pie with Cream Cheese Swirl

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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.

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Cook Time:
30 mins
Additional Time:
4 hrs
Total Time:
4 hrs 30 mins
Servings:
10
Yield:
10 servings
Nutrition Profile:

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’ sugar

  • ¼ teaspoon ground ginger

Directions

  1. Preheat oven to 400 degrees 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 degrees .

  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.

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.

Originally appeared: EatingWell Magazine, November/December 2012

Nutrition Facts (per serving)

249 Calories
7g Fat
41g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 10
Serving Size 1 slice
Calories 249
% Daily Value *
Total Carbohydrate 41g 15%
Dietary Fiber 2g 6%
Total Sugars 25g
Added Sugars 22g 44%
Protein 5g 11%
Total Fat 7g 9%
Saturated Fat 2g 9%
Cholesterol 60mg 20%
Vitamin A 7871IU 157%
Vitamin C 6mg 7%
Folate 36mcg 9%
Sodium 144mg 6%
Calcium 77mg 6%
Iron 2mg 10%
Magnesium 21mg 5%
Potassium 220mg 5%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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