Sweet Potato Casserole

2 or 3 Large sweet potatoes peeled & sliced                         
1 or 2 cups shredded havarti cheese                            
2 tablespoons melted smart balance margarine                   
1 refrigerated pie crust                                       
Cooking spray for the pie pan                                  
Dash of salt                                                   

Peel & slice sweet potatoes into thin slices (use a food processor if you have one).  Spray non-stick cooking spray on a pie pan. Use one pie crust to line a pie pan.  Layer sliced sweet potatoes on the bottom of the pie crust.  Next lightly drizzle fat free margarine (like Smart Balance) on the sliced sweet potatoes.  Sprinkle shredded Havarti cheese (adjust amount of cheese to your liking).  Repeat the layers until the pie is filled.  Top the pie with a dash of salt. Use extra crust for decoration on the top.   Bake at 400’ for 40-45 minutes or until crust & cheese is a golden brown. 

Variations: Add a layer of sautéed chopped spinach (use frozen).  Sauté a box of frozen spinach in a teaspoon of fat free margarine or olive oil.  Add a ½ teaspoon of crushed garlic.  Drain all excess liquid from sautéed spinach.  Use spinach as an additional layer.

Serves 6