Recipe by Cooking Light November 1998

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

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare and bake the Pastry Crust in a 9-inch round removable-bottom tart pan. Cool crust completely on a wire rack.

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  • 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.

Nutrition Facts

318 calories; calories from fat 32%; fat 11.2g; saturated fat 3.1g; mono fat 4.3g; poly fat 2.6g; protein 6g; carbohydrates 48.8g; fiber 3.1g; cholesterol 61mg; iron 1.7mg; sodium 221mg; calcium 42mg.
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