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  All purpose flour 1 1⁄2 Cup (24 tbs)
  Packed brown sugar 1⁄2 Cup (8 tbs)
  Cold butter 1⁄4 Cup (4 tbs), cubed
  Chopped pecans 2 Tablespoon, toasted
  Egg 1
  Canned sweet potatoes 15 3⁄4 Ounce (1 Can)
  Fat free milk 1⁄2 Cup (8 tbs)
  Egg whites 2
  Low fat plain yogurt 1⁄3 Cup (5.33 tbs)
  All purpose flour 1 Tablespoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Ground cloves 1⁄8 Teaspoon

In a food processor, combine flour, brown sugar, butter and pecans.
Cover and pulse until blended.
Add the egg, pulsing until mixture forms a soft dough.
Press onto the bottom and up the sides of a g-in.
fluted tart pan with a removable bottom.
Place the tart pan on a baking sheet.
Bake at 400° for 8-10 minutes or until lightly browned.
Cool on a wire rack.
Reduce the heat to 350°.
Drain sweet potatoes, reserving 1/4 cup liquid.
Place potatoes in a food processor; cover and process until pureed.
Add the brown sugar, milk, egg whites, yogurt, flour, cinnamon, ginger, nutmeg, cloves and reserved liquid; cover and process until blended.
Pour into the crust.
Bake for 30-35 minutes or until a knife inserted near the center comes out clean.
Cool on a wire rack.
Store in refrigerator.
Garnish with whipped topping if desired.

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Sweet Potato Tart Recipe