Sweet Potato-Bourbon Tart

By Lv2Cook

Ingredients

• 2 tablespoons sugar
• 2 tablespoons stick margarine
• 1/4 teaspoon salt
• 1 ounce block-style fat-free cream cheese (about 4 teaspoons)
• 1 teaspoon vanilla extract
• 1 large egg
• 1 1/4 cups all-purpose flour
• 4 medium sweet potatoes (about 2 1/4 pounds)
• 3/4 cup packed brown sugar
• 3 tablespoons bourbon
• OR
• 1/4 teaspoon rum extract
• AND
• 3 tablespoons water
• 2 tablespoons stick margarine
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 2 large eggs
• Cooking spray
• 2 teaspoons water
• 1 large egg white lightly beaten
• 1/4 cup chopped pecans

Details

Servings 1

Preparation

Step 1

Preheat oven to 400º.

Combine first 4 ingredients in a medium bowl; beat at medium speed of a mixer until light and creamy. Add vanilla and 1 egg; beat well. Gradually add flour, beating at low speed until moist. Press mixture gently into a 5- inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill 1 hour.

While dough chills, bake sweet potatoes. Bake at 400º for 55 minutes or until very tender. Cool. Reduce oven temperature to 350º. Peel potatoes; place potato pulp, brown sugar, and next 8 ingredients (brown sugar through eggs) in a large bowl. Beat at medium speed of a mixer until smooth; set aside.

Roll dough, still covered, into an 11-inch circle. Remove 1 sheet of plastic wrap, and fit dough into a 9-inch tart pan coated with cooking spray. Remove top sheet of plastic wrap. Spoon potato mixture into prepared crust. Combine 2 teaspoons water and egg white, and brush edges of dough with egg white mixture. Sprinkle potato mixture with chopped pecans. Bake tart at 350º for 1 hour or until puffy and set. Cool on a wire rack.