Filling Vegetable oil cooking spray 2 cans (15 oz. each) sweet potatoes, drained, reserve ½ cup liquid 1 can (12 oz.) evaporated fat-free milk 3/4 C. sugar 1/2 C. egg substitute 1 tsp. ground cinnamon 1/2 tsp. ground nutmeg
1 C. graham cracker crumbs 1 C. gingersnap crumbs (20 cookies, 2.5g fat per 4 cookies) 3 T. vegetable oil spread (7g fat per tablespoon), melted
Preheat oven to 425 degrees F. Spray a 9 x 13-inch baking dish with vegetable oil cooking spray. In a large mixing bowl, mash sweet potatoes with electric mixer on medium speed. Blend in remaining filling ingredients, including ½ cup reserved liquid from sweet potatoes. In a separate bowl, combine crumbs and vegetable oil spread. Lightly press into baking dish. Pour filling over crumb crust. Bake 10 minutes. Reduce heat to 350 degrees F. and bake an additional 20-25 minutes or until knife inserted in center comes out clean.