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
Recipe by Cooking Light December 1999

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Recipe Summary

Yield:
10 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

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

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  • Preheat oven to 350°.

  • Combine sweet potato and next 5 ingredients (sweet potato through 1 egg) in a food processor, and process until smooth. Spoon mixture into prepared crust. Combine 1/2 cup brown sugar and next 5 ingredients (1/2 cup brown sugar through 1 egg); stir well with a whisk. Stir in pecans. Pour pecan mixture over sweet potato mixture. Bake at 350° for 1 hour or until almost set; shield edges of piecrust with foil after 20 minutes. Cool on a wire rack.

Nutrition Facts

322 calories; calories from fat 25%; fat 8.9g; saturated fat 2.7g; mono fat 4g; poly fat 1.4g; protein 4.9g; carbohydrates 56.1g; fiber 2.2g; cholesterol 75mg; iron 1.6mg; sodium 248mg; calcium 65mg.
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