Want a delicious recipe for your next party or family get together? Well, we have a sweet potato recipe for you. With less total and saturated fat than typical cheesecake recipes, a slice of this dessert is perfect for those who want to be mindful of their total fat intake.
Sweet potatoes are rich in Vitamin A which can help our body fight infection and is important for eye health. These root vegetables are high in Vitamin C which protects our body against disease. Plus, they are a good source of fiber. 
1 cup gingersnaps (finely crumbed, or graham crackers)
3 tablespoons butter (unsalted, melted)
8 ounces cream cheese (light, softened)
1 cup sweet potatoes (mashed, peeled, and cooked)
1/3 cup sugar
1 1/2 teaspoons pumpkin pie spice
1 teaspoon orange peel (finely shredded)
1 teaspoon vanilla
5 egg whites
1 cup milk (evaporated, reduced-fat 2%)
Combine crumbs and butter. Press mixture into bottom and 1-inch up sides of an 8-inch springform pan. Set aside.
In a large mixing bowl, beat cream cheese, sweet potatoes, egg white, sugar, pumpkin pie spice, orange peel, and the vanilla until combined. Be careful to not overbeat.
Stir in milk. Carefully pour into prepared pan.
Bake at 350 degrees for 60-70 minutes until the center appears set.
Cool on a wire rack for 45 minutes. Cover and chill thoroughly.
Remove sides of the pan.
Garnish with dessert topping and orange peel.
The Dietary Guidelines for Americans recommend that half of your daily intake of grains should be in the form of whole grains. Whole grains can come in the form of brown rice, quinoa, oats, and whole wheat flour and are a great source of fiber.  To help reach this goal, try switching out the gingersnaps with a whole grain graham crackers instead.
If you have access to them, use either a hand mixer or a stand mixer. This will ensure that all ingredients have been incorporated thoroughly, avoiding lumps in the batter and the finished product!