Sweet Potato Cheesecake

1 cup graham cracker crumbs
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 tablespoons margarine or butter, 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 packed dark brown sugar
1 large egg
1 large egg white
2 teaspoons vanilla extract

Preheat oven to 350*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. 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.

Recipe courtesy of Louisiana Sweet Potato Commission