Sweet Potato Tart with Pecan Crust

Becky Luigart-Stayner; Katie Stoddard

Be sure to look for the pure maple syrup to use in this recipe. It adds just a hint of sweetness that doesn't overpower the other flavors of the tart. You can make this dessert up to 2 days ahead; keep it refrigerated until you're ready to serve your guests.

Yield: 10 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 264
  • Calories from fat: 25%
  • Fat: 7.3g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.2g
  • Protein: 4g
  • Carbohydrate: 46.6g
  • Fiber: 3.4g
  • Cholesterol: 11mg
  • Iron: 1.6mg
  • Sodium: 81mg
  • Calcium: 45mg

Ingredients

  • Crust:
  • 1 cup whole wheat pastry flour
  • 1/4 cup pecans
  • 1/8 teaspoon salt
  • 3 1/2 tablespoons chilled butter, cut into small pieces
  • 2 tablespoons maple syrup
  • Cooking spray
  • Filling:
  • 1/2 cup maple syrup
  • 2 tablespoons cornstarch
  • 1 1/2 cups mashed cooked sweet potatoes
  • 3/4 cup soft silken tofu, drained
  • 1 1/2 teaspoons finely chopped peeled fresh ginger
  • 1 1/2 teaspoons grated orange rind
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Syrup:
  • 1/2 cup maple syrup

Preparation

  1. Preheat oven to 350°.
  2. To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, pecans, and salt in a food processor; process until pecans are finely ground. Add butter; pulse 4 times or until mixture resembles coarse meal.
  3. With processor on, slowly add 2 tablespoons syrup through food chute, processing just until combined (do not form a ball). Place dough on a lightly floured surface; knead lightly 4 or 5 times (dough will be sticky).
  4. Place dough in a 9-inch round removable-bottom tart pan lightly coated with cooking spray. Place a sheet of plastic wrap over dough; press dough into bottom and up sides of pan. Discard plastic wrap. Pierce bottom and sides of dough with a fork; bake at 350° for 15 minutes or until lightly browned. Cool on a wire rack.
  5. To prepare filling, combine 1/2 cup syrup and cornstarch. Place syrup mixture, sweet potato, and next 6 ingredients (sweet potato through nutmeg) in a food processor; process until smooth, scraping sides. Spoon mixture into prepared crust, spreading evenly. Bake at 350° for 50 minutes or until set. Cool on a wire rack.
  6. Place 1/2 cup syrup in a heavy saucepan; bring to a boil. Cook until reduced to 1/3 cup; remove from heat. Cool and drizzle about 1 1/2 teaspoons over each serving.
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