Brandied Sweet Potato Tart

Cooking Light
8 servings (serving size: 1 wedge)


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2 cups mashed cooked sweet potato (about 1 1/2 pounds)
1/3 cup packed dark brown sugar
1/2 teaspoon pumpkin-pie spice
1/4 teaspoon salt
2 ounces 1/3-less-fat cream cheese, softened
2 large eggs
3 tablespoons brandy
1 large egg white
3 tablespoons dark brown sugar
3 tablespoons light-colored corn syrup
1 teaspoon vanilla extract
Dash of salt
1/4 cup chopped pecans


Prepare and bake the Pastry Crust in a 9-inch round removable-bottom tart pan. Cool crust completely on a wire rack.

Preheat oven to 325°.

Beat sweet potato and the next 4 ingredients (sweet potato through cream cheese) at medium speed of a mixer until well-blended. Add eggs and brandy, and beat until well-blended. Spoon filling into prepared crust.

Beat egg white, 3 tablespoons brown sugar, corn syrup, vanilla, and dash of salt at medium speed of a mixer for 2 minutes or until light brown. Pour corn syrup mixture over sweet potato mixture; sprinkle with pecans. Place tart on a baking sheet. Bake at 325° for 1 1/2 hours or until a knife inserted in center comes out clean. Cool completely on a wire rack.

Created date

November 1998

Nutritional Information

Calories 318
Caloriesfromfat 32 %
Fat 11.2 g
Satfat 3.1 g
Monofat 4.3 g
Polyfat 2.6 g
Protein 6 g
Carbohydrate 48.8 g
Fiber 3.1 g
Cholesterol 61 mg
Iron 1.7 mg
Sodium 221 mg
Calcium 42 mg