Double Decker Sweet Potato Pecan Pie

This is on my menu for Thanksgiving! It's another recipe from Heather Van Vorous. You'll never believe this decadent dessert is low fat!

• Ready In: 1 hr 50 mins
• Serves: 12-14

Ingredients

• Crust

• 8  graham crackers, finely crushed
• 1  tablespoon canola oil

• Sweet Potato Filling

• 2 1⁄2 cups  steamed sweet potatoes, mashed until smooth
• 1 1⁄2 cups soymilk
• 1⁄4 cup brown sugar
• 1⁄2 cup granulated sugar
• 1⁄4 teaspoon salt
• 1  teaspoon cinnamon
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon ground nutmeg
• 1⁄8 teaspoon ground cloves
• 4  organic egg whites or 1⁄2 cup Egg Beaters egg substitute

• Pecan Filling

• 6  organic egg whites or 3⁄4 cup Egg Beaters egg substitute
• 1⁄2 cup granulated sugar
• 1⁄2 teaspoon salt
• 2  tablespoons canola oil
• 1 1⁄2 cups light corn syrup
• 1  cup  finely chopped fresh pecan halves
• 1  tablespoon vanilla extract

Directions

1. To make crust, preheat oven to 325°F Lightly spray 10-inch non-stick heavy-gauge springform pan with cooking oil.
2. Mix all crust ingredients together thoroughly and press firmly into pan. Bake 4-5 minutes Cool on rack.
3. To make sweet potato filling, raise oven temperature to 350°F In a large bowl mix all ingredients until well-blended and completely smooth. Set aside.
4. To make pecan filling, combine first 5 ingredients in large bowl and beat thoroughly until well combined. Stir in pecans and vanilla.
5. Pour sweet potato filling into baked pie crust and smooth top. Carefully pour pecan filling on top.
6. Bake for 1 hour to 1 hour 15 minutes, until a knife inserted into the pie comes out clean. Cool on rack.