Sweet Potato-Bourbon Tart

Sweet Potato-Bourbon Tart Recipe

Recipe from

Cooking Light

Nutritional Information

Calories 267
Caloriesfromfat 29 %
Fat 8.5 g
Satfat 1.6 g
Monofat 3.9 g
Polyfat 2.3 g
Protein 5.3 g
Carbohydrate 42.2 g
Fiber 2 g
Cholesterol 67 mg
Iron 1.6 mg
Sodium 225 mg
Calcium 47 mg


2 tablespoons sugar
2 tablespoons stick margarine
1/4 teaspoon salt
1 ounce block-style fat-free cream cheese (about 4 teaspoons)
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
4 medium sweet potatoes (about 2 1/4 pounds)
3/4 cup packed brown sugar
3 tablespoons bourbon or 1/4 teaspoon rum extract and 3 tablespoons water
2 tablespoons stick margarine
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 large eggs
Cooking spray
2 teaspoons water
1 large egg white, lightly beaten
1/4 cup chopped pecans


Preheat oven to 400°.

Combine first 4 ingredients in a medium bowl; beat at medium speed of a mixer until light and creamy. Add vanilla and 1 egg; beat well. Gradually add flour, beating at low speed until moist. Press mixture gently into a 5-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill 1 hour.

While dough chills, bake sweet potatoes. Bake at 400° for 55 minutes or until very tender. Cool. Reduce oven temperature to 350°. Peel potatoes; place potato pulp, brown sugar, and next 8 ingredients (brown sugar through eggs) in a large bowl. Beat at medium speed of a mixer until smooth; set aside.

Roll dough, still covered, into an 11-inch circle. Remove 1 sheet of plastic wrap, and fit dough into a 9-inch tart pan coated with cooking spray. Remove top sheet of plastic wrap. Spoon potato mixture into prepared crust. Combine 2 teaspoons water and egg white, and brush edges of dough with egg white mixture. Sprinkle potato mixture with chopped pecans. Bake tart at 350° for 1 hour or until puffy and set. Cool on a wire rack.

November 1997
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