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Category: Desserts
Prep Time: Cook Time: Total Time:
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
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Sweet Potato Tart
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Category: Desserts
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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