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Brandied Sweet Potato Tart

Yield 8 servings (serving size: 1 wedge)

Ingredients

  • 1 (9-inch) Pastry Crust
  • 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

Nutrition 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

How to Make It

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

  2. Preheat oven to 325°.

  3. 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.

  4. 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.