Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
  • 1 Rating
Recipe by Cooking Light December 1999

Gallery

Recipe Summary

Yield:
10 servings (serving size: 1 wedge and 2 tablespoons topping)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare Cream Cheese Piecrust in a 9-inch pie plate; set aside.

    Advertisement
  • Preheat oven to 350°.

  • Combine sweet potato and next 8 ingredients (sweet potato through eggs) in a food processor, and process until smooth. Spoon mixture into prepared crust. Bake at 350° for 45 minutes or until set; shield edges of piecrust with foil after 20 minutes. Cool completely on a wire rack. Top each serving with whipped topping, and sprinkle with cinnamon, if desired.

  • Note: Serve with Clos du Bois Late Harvest Semillon 1997 (Knights Valley, $18 per half-bottle), and opulent wine that is long and syrupy in the mouth.

Nutrition Facts

274 calories; calories from fat 20%; fat 6.1g; saturated fat 3.5g; mono fat 1.5g; poly fat 0.5g; protein 6.5g; carbohydrates 48.4g; fiber 2.3g; cholesterol 76mg; iron 1.3mg; sodium 223mg; calcium 117mg.
Advertisement
Advertisement