From Ella (USA)

Serves 16-18

Ingredients:

Crust
•6  tbsp margarine or butter, softened
•1/3  cup sugar
•1  cup all purpose flour
•1/4  cup graham cracker crumbs
•2  tbsp finely chopped pecans
            

Filling
•1  (18-oz.) can vacuum-packed sweet potatoes, mashed, or 23-oz.can sweet potatoes in syrup, drained, mashed       
•1/4  cup low-fat plain yogurt
•1/2  cup sugar
•2  tsp flour
•1/2  tsp cinnamon
•1/2  tsp nutmeg
•1/4  tsp ginger
•1/4  tsp cloves
•3/4  cup skim milk
•2  egg whites

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Directions: Heat oven to 375° F. Spray 13x9-inch pan with nonstick cooking spray and lightly flour pan.

In small bowl, beat margarine and 1/3 cup sugar until light and fluffy.

Spoon flour into measuring cup and level off. Gradually add flour, graham cracker crumbs and pecans; mix until well blended. Press in bottom and slightly up sides of sprayed and floured pan. Bake at 375° F. for 9 to 12 minutes or until light golden brown.

Cool slightly.

Reduce oven temperature to 350° F. In large bowl, combine mashed sweet potatoes and yogurt; mix until well blended. Add remaining filling ingredients except whipped topping; mix until smooth. Pour into partially baked crust.

Bake at 350° F. for 25 to 30 minutes or just until knife inserted in center comes out clean. Cool completely. Cut into squares. Store in refrigerator.