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Sweet Potato-crusted Cranberry & Carrot Dessert Quiche

Preheat oven to 375 degrees F. Slice sweet potato into thin rounds (~1/8-inch thick) using a mandoline slicer or knife (a mandoline slicer works best here). Layer sweet potato slices in concentric circles, slightly overlapping, in the bottom of a lightly-greased glass pie dish. Cut off the bottom quarter of the remaining slices, and layer them on the sides of the dish, flat-side down (two layers, . . .

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Servings: 8

Prep Time: 00:15

Cook Time: 01:00

Main Ingredients

2 medium-sized sweet potatoes, peeled

2 eggs

4 egg whites

1 , five-oz container nonfat vanilla greek yogurt

1/3 cup lowfat cream cheese, softened

1/3 cup sugar

1 large carrot, peeled and grated

1/2 tsp pumpkin pie spice

1/8 tsp salt

1 cup fresh cranberries

cooking spray (olive or vegetable oil-based, don't use coconut oil)

Preparation

1Preheat oven to 375 degrees F.

2Slice sweet potato into thin rounds (~1/8-inch thick) using a mandoline slicer or knife (a mandoline slicer works best here). Layer sweet potato slices in concentric circles, slightly overlapping, in the bottom of a lightly-greased glass pie dish. Cut off the bottom quarter of the remaining slices, and layer them on the sides of the dish, flat-side down (two layers, slightly overlapping). Use larger slices creating the crust. Don't discard leftover slices - save for another delicious sweet potato dish! Spray slices lightly with cooking spray. Bake for 20 minutes.

3Meanwhile, prepare filling. In a large bowl, mix remaining ingredients except for cranberries, until well-combined. One crust is removed from oven, pour in filling. Sprinkle cranberries on top. Bake for 35 to 40 minutes, until filling is set.

4Let cool before cutting into slices, and devouring!

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