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
-
Preheat oven to 400 degrees 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 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 (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.