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Recipes Fresh From The Farm

Sweet Potato Pie with a Cream Cheese Swirl

Garrett Ace Hardware via Eating Well Magazine

Serves 8

The girls from Garrett Ace Hardware baked and gave away slices of this pie in November at the Windsor Farmers Market ... they were kind enough to supply copies for anyone that wanted it! So ... here it is so you can make this delicious pie, too! It is, by far, one of the best sweet potato pies I have ever eaten.

  • 2 medium-large sweet potatoes
  • 6 ounces crisp gingersnap cookies (26 or 28 cookies)
  • 2 T. canola oil
  • 3/4 C. packed light brown sugar
  • 3/4 C. nonfat vanilla Greek yogurt, divided
  • 2 large eggs + 1 egg yolk
  • 3/4 t. ground cinnamon
  • 1/4 t. ground nutmeg, freshly grated from a nutmeg is best
  • 1/4 C. (2 ozs.) reduced-fat cream cheese (Neufchatel)
  • 2 T. powdered sugar
  • 1/4 t. ground ginger

Preheat oven to 400 degrees. Tightly wrap sweet potatoes in foil and place on a baking sheet. Roast until very tender, about 1-1/4 hours. Carefully unwrap and set aside to cool.

Reduce oven temperature to 350 degrees. Process gingersnaps in a food processor until finely ground. Transfer to a bowl, add oil and stir until well combined. Spread and pat the crumbs into the bottom and up the sides of a 9” pie pan. Bake until just barely beginning to darken, about 10 minutes.

Clean and dry the food processor work bowl, add peeled sweet potatoes. Puree until smooth. Measure out 1-1/2 cups of the puree (save any extra for another use). Return the 1-1/2 cups puree to food processor. Add brown sugar, 1/2 cup yogurt, eggs and egg yolk, cinnamon and nutmeg; pulse just until combined. Spread sweet potato filling in warm crust.

Clean and dry the food processor bowl again. Add remaining 1/4 cup yogurt, cream cheese, powdered sugar and ginger; puree until smooth, scraping sides once or twice. Dollop tablespoonfuls of the cream cheese mixture onto the filling, spacing them evenly. Draw the tip of a wooden skewer or a thin knife through cream cheese mixture and sweet potato filling repeatedly to create a swirled design.

Bake pie until firm to the touch and starting to puff around the edges, 45-50 minutes. Let cool completely on wire rack at least 2 hours. Pie can be made the day before serving, loosely covered and refrigerated for up to one day. Let stand at room temperature for 30 minutes before serving; blot any moisture on the top as needed.