When it comes to sour stuffing, it’s really a win-win because both are very nutritious. However, sweet potatoes offer much more fiber, a little more protein, magnesium and vitamin C than pumpkin (1, 2).
This easy, quick to make pie is ideal for holiday collections where the main party may give little room for dessert. Just a small slice with its creamy filling and ginger crust is sure to satisfy. Be sure not to skip yogurt topping (the bits of candied ginger repeat the ginger flavor in the crust). You can make sour and topping one day to come and serve cooled or at room temperature.
Sweet potato cum with honey-ginger yogurt
Active Time: 15 minutes | Total Time: 45 minutes
Ingredients
- 30 Gingersnap Cookies
- 1/4 cup (55 g) butter, melted
- 1 cup (200 g) sweet potato, cooked and mashed
- 3/4 cup (180 ml) Evaporated fat -free milk
- 1/2 cup (100 g) of brown sugar, packed
- 1 teaspoon pumpkin pie spice
- 2 large eggs
- 1 cup (245 g) plain 2% Greek yogurt with reduced fat
- 3 tablespoons of candied ginger, finely chopped
- 2 tablespoons honey
Directions
Preheat the oven to 180 ° F (180 ° C). In a food processor, the Gingersnap cookies pulses until fine. Add the melted butter and heart rate until the crumbs are evenly moistened.
Press the crumb mixture to the bottom and up the sides of a 9-inch sour forehead with a removable bottom. Bake for 8 minutes or until the crust is set. Remove it from the oven and put them aside.
Rinse and dry the bowl with the food processor. Add the sweet potato, evaporated milk, brown sugar and pumpkin pie spice. Process until smooth. Add eggs and pulse right up until combined; Don’t overmix.
Pour the filling into the hot crust. Return the pie to the oven and bake for about 20 minutes or until the filling is set.
Remove the pie from the oven and allow to cool slightly. Gently remove the pie from the pan and transfer to a thread rack to cool completely.
To make topping: Stir in a medium -sized bowl of yogurt, candied ginger and honey until well combined. Cut the pie and serve with a spoonful of the yogurt-neropping.
Servant: 12 | Serving size: 1 slice of pie and approx. 1 1/2 tbsp topping
Nutrition (per serving): Calories: 190; Total fat: 6g; Saturated fat: 3g; Single -Saturated Fat: 1g; Cholesterol: 47 mg; Sodium: 145 mg; Carbohydrate: 29g; Diet Fiber: 1g; Sugar: 21 g; Protein 5g
Nutrition bonus: Potassium: 237 mg; Iron: 4%; Vitamin A: 21%; Vitamin C: 5%; Calcium: 8%
Originally published November 2019
The mail sweet potato meander with honey-more yogurt first appeared on the MyFitnessPal blog.