Sweet Potato Pie
Featured in FRESH: Healthy Cooking and Living from Lake Austin Spa Resort
By Chef Terry Conlan

Vegetables for dessert? Now, that's a concept. We actually prefer this
low-fat gingersnap crust to the more traditional one because of the way the
flavors harmonize. Substitute an equal amount of canned pumpkin for the
Thanksgiving standard -- although we can hardly tell the difference.

20 gingersnap cookies
1 tablespoon light butter, melted
3 cups mashed and cooked sweet potatoes
2 eggs
1 ½ cups evaporated skim milk
¾ cup packed brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon grated nutmeg
¼ teaspoon salt
1 teaspoon pure vanilla extract

Grind the gingersnaps to fine crumbs in a food processor. Remove to a bowl
and add the butter; mix well. Spray a 9-inch springform pan with nonstick
cooking spray. Press the crumb mixture into the bottom of the pan. Bake at
350 degrees for 10 minutes. Remove from the oven and cool. Increase the oven
temperature to 450 degrees. Combine the sweet potatoes, eggs, milk, sugar,
cornstarch, cinnamon, ginger, nutmeg, salt and vanilla in a mixing bowl;
beat until smooth. Pour the batter over the prepared crust. Bake at 450
degrees for 10 minutes. Reduce the temperature to 350 degrees and cook for
50 to 60 minutes longer or until set. Remove from the oven and cool
completely. Serve with a dollop of fat-free whipped topping, if desired.

Yield: 12 servings
Nutrients Per Serving: Cal 230; Prot 6 g; Carbo 47 g; T Fat 3 g; 11% Cal
from Fat; Sod 194 mg