Sweet Potato Pie

by Laura Donnelly — May 11, 2007

Our week of pies concludes with an easy recipe that uses graham-cracker crumbs instead of the trickier flaky pie crust. Assembly of this one is a snap.

One 9-inch pie

Crust

2 cups graham cracker crumbs
2 Tablespoons apple sauce

Filling

3/4 cup low-fat cream cheese
3 cups baked, peeled sweet potatoes (about 1 pound or 2 medium-sized
potatoes)
5 Tablespoons maple syrup
1 Tablespoon honey
1/4 cup orange juice
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon each cloves, nutmeg, allspice
2 Tablespoons vanilla extract
1 egg
2 egg whites

1. Preheat oven to 350. Combine graham cracker crumbs with apple sauce in food processor. Pulse till mixture holds together. Press into 9-inch pie pan.

2. Combine cream cheese, sweet potatoes, maple syrup, honey, spices and vanilla in food processor and process until smooth, scraping down sides now and then. Add egg and egg whites and process again until smooth and light.

3. Spoon filling into pie crust and smooth out the top. Bake approximately 45 to 55 minutes or until filling is set. Allow to cool on rack, then chill before slicing.