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Serves 8.


    1 1/2 cups flour
    1/2 cup brown sugar
    1/4 cup butter
    1 egg
    2 tablespoons finely chopped toasted pecans
    1 17-ounce can sweet potatoes in light syrup
    1/3 cup plain yogurt
    1/2 cup brown sugar
    1 tablespoon flour
    1/2 teaspoon ground ginger
    1/2 teaspoon ground nutmeg
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground cloves
    2 egg whites
    1/2 cup milk

Cooking Directions

Heat oven to 400 degrees F.

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 degrees F. for 8-10 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 degrees F. for 10 minutes.
Reduce heat to 350 degrees F. and continue baking for 50-60 minutes, or until knife inserted in center comes out clean.

Cool completely before cutting into wedges to serve.

Wine suggestion: Serve with a chilled late-harvest Riesling.

Serving Suggestions
This harvest season pie makes a perfect dessert for a holiday dinner. Serve with a dollop of whipped cream and a shaving of fresh nutmeg.

Nutrition Facts
Calories 330 calories; Protein 6 grams; Fat 8 grams; Sodium 140 milligrams; Cholesterol 35 milligrams; Saturated Fat 2 grams; Carbohydrates 60 grams; Fiber 2 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit



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