ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sweet Potato-Bourbon Tart

BECKY LUIGART-STAYNER
Yield 10 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. 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.

  4. 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.