suemunzlinger's Recipe

Sweet Potato Tart

Category: Desserts

1-1/2 cups all-purpose flour
1/2 cup packed brown sugar
1/4 cup cold butter, cubed
2 tablespoons chopped pecans, toasted
1 egg

FILLING:
1 can (15-3/4 ounces) sweet potatoes
1/2 cup packed brown sugar
1/2 cup 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,

Directions

In a food processor, combine the flour, brown sugar, butter and pecans. Cover and pulse until blended.
Add egg, pulsing until mixture forms a soft dough. Press onto the bottom and up the sides of a 9-in. fluted tart pan with removable bottom.
Place pan on a baking sheet.
Bake at 400 for 8-10 minutes or until lightly browned.
Cool on a wire rack.

Reduce 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 crust.

Bake for 30-35 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack.
Store in the refrigerator.
Garnish with whipped topping

from Taste of Home