Rating: 1 stars
1 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 0
Recipe by Cooking Light November 1997

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Credit: BECKY LUIGART-STAYNER

Recipe Summary

Yield:
10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

267 calories; calories from fat 29%; fat 8.5g; saturated fat 1.6g; mono fat 3.9g; poly fat 2.3g; protein 5.3g; carbohydrates 42.2g; fiber 2g; cholesterol 67mg; iron 1.6mg; sodium 225mg; calcium 47mg.
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