Sweet Potato Cheesecake

If you like cheesecake, this is sure to become one of your favorites! For a shortcut, purchase a commercially prepared, reduced fat, 9-inch graham cracker crust and fill with cheesecake batter.

1 cup graham cracker crumbs
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
2 tablespoons margarine, melted
2 (8 ounce) packages light cream cheese
1 cup nonfat plain yogurt
1 (15 ounce) can sweet potatoes (yams), drained and mashed or
    1 cup fresh sweet potatoes, cooked and mashed
1 1/3 cups dark brown sugar
1 large egg
1 large egg white
2 teaspoons vanilla extract

Heat oven to 350 degrees F.

In bowl, combine graham cracker crumbs, sugar, cinnamon, allspice and margarine. Pat into the bottom and sides of a 9-inch spring form pan. In a large bowl, beat together cream cheese and yogurt until creamy. Add sweet potatoes and brown sugar, beating until smooth. Add egg and egg white, beating after each addition. Add vanilla extract. Spoon mixture into crust.

Bake 45 to 50 minutes or until set. Remove from oven to cool. Refrigerate until chilled, about 2 hours.

 Makes 10 to 12 servings.

Per serving: CAL 435.9 (32% from fat); FAT 14.87g; PROTEIN 9.405g; CARB 60.67g; CHOL 53.08mg; SODIUM 432.5mg

Recipe and photograph provided courtesy of Louisiana Sweet Potato Commission - Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg