SWEET POTATO TART
I love making desserts. And by modifying the recipes to reduce the fat, our family can enjoy them more often. You'd never guess this trimmed-down tart, with its homemade pecan crust and creamy filling, is light. -Kate Gaudry, La Jolla, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- 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 in the center comes out clean. Cool on a wire rack. Store in the refrigerator. Garnish with whipped topping if desired.
Nutrition Facts : Calories 221 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 87mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 2g fiber), Protein 4g protein.
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Sarah Anene
[email protected]This tart was the perfect dessert for my Thanksgiving dinner. It was easy to make and everyone loved it.
HIKMUT KHA
[email protected]This tart was a disappointment. The crust was too dry and the filling was bland. I would not recommend this recipe to anyone.
RIPON BHAIYU
[email protected]The tart was a little bland for my taste, but it was still a good recipe. I would definitely make it again, but I would add more spices next time.
Mazma taonli
[email protected]This recipe is a keeper! The tart was delicious and everyone loved it. I will definitely be making it again.
Tira Johns
[email protected]The tart was a little too sweet for my taste, but I still enjoyed it. I would definitely make it again, but I would use less sugar next time.
DJK_OFFICAL
[email protected]This tart was a great way to use up leftover sweet potatoes. It was easy to make and tasted delicious.
T B
[email protected]I'm not usually a fan of sweet potato pie, but this tart was amazing! The filling was creamy and flavorful, and the crust was flaky and golden brown.
Hermann Tadrika
[email protected]The crust was a little tricky to work with, but the end result was worth it. The tart was delicious and everyone loved it.
MD Rashel islam Tanvir
[email protected]This tart was the perfect fall dessert. It was easy to make and tasted delicious. I would definitely make it again.
Ali Leghari
[email protected]This recipe was a disaster! The crust was too dry and the filling was bland. I would not recommend this recipe to anyone.
Jovani Reyes
[email protected]The tart was a little too sweet for my taste, but overall it was a good recipe. I would definitely make it again, but I would use less sugar next time.
Adeshina Fathia
[email protected]I loved the unique flavor of this tart. The sweet potatoes and spices complemented each other perfectly. I also appreciated that the recipe was easy to follow.
Khan Babo
[email protected]This sweet potato tart was a hit at my Thanksgiving dinner! The filling was creamy and flavorful, and the crust was flaky and golden brown. I will definitely be making this again.