Sweet Potato Tart

By carvalhohm

Ingredients

• FILLING:
• 1-1/2 cups all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 cup cold butter, cubed
• 2 tablespoons chopped, toasted
• 1 egg
• 1 can (15-3/4 ounces) sweet potatoes
• 1/2 cup packed brown sugar
• 1/2 cup fat-free milk
• 2 egg whites
• 1/3 cup reduced-fat plain yogurt
• 1 tablespoon all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• Whipped topping, optional

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

In food processor, combine flour, brown sugar, butter and pecans. Cover and pulse until blended. Add egg, pulsing until mixture forms soft dough. Press onto bottom and up sides of 9-in. fluted tart pan with removable bottom.

Place pan on baking sheet. Bake at 400° for 8-10 minutes or until lightly browned. Cool on wire rack. Reduce heat to 350°.

Drain sweet potatoes, reserving 1/4 cup liquid. Place potatoes in food processor; cover and process until pureed. Add brown sugar, milk, egg whites, yogurt, flour, cinnamon, ginger, nutmeg, cloves and reserved liquid; cover and process until blended.

Pour into crust. Bake for 30-35 minutes or until knife inserted near center comes out clean. Cool on wire rack. Store in refrigerator. Garnish with whipped topping if desired.