The Food Factor: Sweet Potato Cheese Pie

Love cheesecake, but don’t want all the fat and calories that come with it? Sweet Potato Cheese Pie has all the flavor of cheesecake without all the guilt. Sweet potatoes add a fall twist. You can also use pumpkin instead of sweet potatoes. See the note following the recipe if you want to make it this way.

Sweet Potato Cheese Pie

Ingredients

• 8 oz. cream cheese, reduced fat
• 1 egg
• 2 egg whites
• 10 tbsp. sugar
• 1 can yams (15 ounces)
• 1 tsp. ginger
• 1 tbsp. cinnamon
• 1 graham cracker pie crust (9 inch)

Directions

1. Preheat oven to 350 degrees.

2. Place cream cheese, eggs, and sugar in a large mixing bowl. Mix at medium speed until creamed.

3. Add the remaining ingredients and mix at medium speed until ingredients are well mixed.

4. Spoon the mixture evenly into the pie crust.

5. Bake in the oven for approximately 50 minutes until pies look firm in the middle.

Note: One 14.5-ounce can of pumpkin can be substituted for the sweet potatoes.

Thanks to United States Department of Agriculture- My Plate for this recipe!

Follow The Food Factor on Facebook and Twitter!

And if you like our recipes and videos, we’d love for you to share them with your friends! It really helps!