Ingredients Jump to Instructions ↓

  1. 1 1/2 cups all-purpose flour

  2. 1/4 cup butter

  3. 1 large egg

  4. 2 tablespoons finely chopped toasted pecans

  5. 1 (17-ounce) can sweet potatoes in light syrup

  6. 1/3 cup plain yogurt

  7. 1/2 cup firmly packed brown sugar

  8. 1 tablespoon all-purpose flour

  9. 1/2 teaspoon ground ginger

  10. 1/2 teaspoon ground nutmeg

  11. 1/2 teaspoon ground cinnamon

  12. 1/4 teaspoon ground cloves

  13. 2 large egg whites

  14. 1/2 cup milk

Instructions Jump to Ingredients ↑

  1. Heat oven to 400 °F (205°C) . For crust, in mixer bowl combine flour, brown sugar, butter, egg and pecans. Mix at medium speed of electric mixer until crumbly. Press mixture onto bottom and along sides of 9-inch springform pan. Bake at 400 °F (205°C) for 8 to 10 minutes or until lightly browned. Drain sweet potatoes, reserving 1/4 cup syrup. Using food processor, process potatoes until mashed. Combine potatoes and yogurt, the tablespoon of flour, ginger, nutmeg, cinnamon and cloves. Stir in egg whites, milk and 1/4 cup reserved syrup, blend well. Pour sweet potato mixture into crust. Bake at 400 °F (205°C) for 10 minutes. Reduce heat to 350 °F (175°C) and continue baking for 50 to 60 minutes, or until knife inserted in center comes out clean. Cool completely before cutting into wedges to serve.


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