MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sweet Potato Pie
Categories: Pies
Yield: 12 Servings

MMMMM---------------------------CRUST--------------------------------
Light vegetable oil cooking
- spray
2 c Graham cracker crumbs
2 ts Ground cinnamon
1 lg Egg white

MMMMM--------------------------FILLING-------------------------------
4 md Sweet potatoes; baked
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 Vanilla extract
5 tb Maple syrup
1 tb Honey
6 oz Light cream cheese
1/4 c Orange juice;
- freshly squeezed

Preheat the oven to 350?F.

Scrub & dry the sweet potatoes. Prick the sruface 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.

Spray a 10" 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.

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.

Per serving: 141 Calories, 3.8 g Fat

Recipe by Rosie Daley

Recipe FROM: In The Kitchen With Rosie

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