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Brandied Sweet Potato Tart

Brandied Sweet Potato Tart

Cooking Light NOVEMBER 1998

  • Yield: 8 servings (serving size: 1 wedge)


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 318
  • Calories from fat: 32%
  • Fat: 11.2g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 2.6g
  • Protein: 6g
  • Carbohydrate: 48.8g
  • Fiber: 3.1g
  • Cholesterol: 61mg
  • Iron: 1.7mg
  • Sodium: 221mg
  • Calcium: 42mg

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Brandied Sweet Potato Tart Recipe