Cooking Light NOVEMBER 1998
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.
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