| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Pies |
8 |
Servings |
INGREDIENTS
|
|
Vegetable Cooking Oil Spray |
| 2 |
c |
Graham Cracker Crumbs |
| 2 |
ts |
Ground Cinnamon |
|
|
Lg.Egg White |
| 4 |
x |
Baked Med.Sweet Potatoes |
| 6 |
x |
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 |
Vanilla |
| 1 |
tb |
Honey |
| 5 |
tb |
Pure Maple Syrup |
| 6 |
oz |
Light Cream Cheese |
| 1/4 |
c |
Orange Juice |
INSTRUCTIONS
CRUST
FILLING
Preheat oven to 350 degrees. Spray a 10-inch round pie pan to coat well.
Put remaining crust ingredients in bowl of food processor and pulse 5 times
or mix with pastry blender. Transfer to pie pan and press down firmly,
covering bottom evenly.
FILLING: Peel the sweet potatoes & mash with fork. Transfer to blender, add
remaining ingredients, whip til smooth, scraping sides of blender as
necessary. Pour filling into crust.
Bake at 350 for 30 to 45 minuets, until the center of the pie is firm and
not sticky to the touch. Cool on a rack for 30 minuets, then refrigerate
for 1 hour. Calories per serving 211--Fat per serving 5.7 grams
Posted to recipelu-digest by jeryder@juno.com (Judy E Ryder) on Mar 04,
1998
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