Pecan-Crusted Sweet Potato Pie

Yield: 10 servings (serving size: 1 wedge)

Ingredients

• 1  (9-inch) unbaked Cream Cheese Piecrust
• 1 1/2  cups  mashed cooked sweet potato (about 3/4 pound)
• 1/3  cup  packed dark brown sugar
• 3  tablespoons  evaporated fat-free milk
• 3/4  teaspoon  pumpkin-pie spice
• 1/4  teaspoon  salt
• 1  large egg
• 1/2  cup  packed dark brown sugar
• 1/2  cup  light-colored corn syrup
• 2  teaspoons  vanilla extract
• 1/4  teaspoon  ground cinnamon
• 1/8  teaspoon  salt
• 1  large egg
• 1/2  cup  chopped pecans

Preparation

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

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.

Nutritional Information

Calories:

322 (25% from fat)

Fat:

8.9g (sat 2.7g,mono 4g,poly 1.4g)

Protein:

4.9g

Carbohydrate:

56.1g

Fiber:

2.2g

Cholesterol:

75mg

Iron:

1.6mg

Sodium:

248mg

Calcium:

65mg