FOR THE CRUST
Light vegetable oil cooking
-spray
2 c Graham cracker crumbs
2 ts Ground cinnamon
1 lg Egg white
FOR THE FILLING
4 Baked medium sweet potatoes
(see directions below)
6 lg Egg whites
1/4 ts Ground nutmeg
1/4 ts Ground cloves
1/4 ts Ground allspice
1/4 ts Ground ginger
2 tb Pure vanilla extract
5 tb Pure maple syrup
1 tb Honey
6 oz Light cream cheese
1/4 c Freshly squeezed orange
-juice
Serves 12
This stylish pie is smooth, rich, creamy-and brimming with spices that
conjure up the comforting aromas of holiday baking. In fact, it’s a natural
replacement for the all too common pumpkin pie. I bake, rather than boil,
the sweet potatoes for the filling, which produces a more intense flavor.
On special occasions, I garnish each serving of the pie with a dollop of
mock whipped cream and a sprinkle of ground nutmeg or cinnamon.
Preheat the oven to 350 degrees.
Spray a 10-inch round pie pan 3 times with the vegetable oil to coat.
Put all the remaining ingredients for the crust in the bowl of a food
processor. Pulse 5 times. Transfer the mixture to the prepared pan and
press down firmly, spreading the crumb crust until it covers the bottom
evenly.
Peel the sweet potatoes, then put them in a large mixing bowl and mash them
with a fork. Transfer the potatoes to a blender and add all the remaining
filling ingredients. Whip until the mixture is smooth and frothy, scraping
down the sides as necessary so all the ingredients are blended. Pour the
filling into the crust.
Bake for 30 to 45 minutes, until the center of the pie is firm and not
sticky to the touch. Transfer the pan to a rack and allow the pie to cool
for 30 minutes, then refrigerate for 1 hour.
Baking Sweet Potatoes
Preheat the oven to 350 degrees. Scrub and dry the sweet potatoes. Prick
the surface of each potato 4 times with the tines of a fork. Place the
potatoes onto the center rack of the oven and bake for about 1 hour, until
tender.
Fat per serving = 3.8 grams, Calories per serving = 141
Yields
12 servings