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Sweet Potato Tart Recipe

Sweet Potato Tart Recipe photo by Taste of Home

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I love making desserts. And by modifying the recipes to reduce the fat, our family can enjoy them more often. You'd never guess this trimmed-down tart, with its homemade pecan crust and creamy filling, is light. —Kate Gaudry, La Jolla, California

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Sweet Potato Tart Recipe

Prep: 20 min. Bake: 30 min. + cooling

Yield: 12 Servings

20 30 50

Ingredients

1-1/2 cups all-purpose flour
1/2 cup packed brown sugar
1/4 cup cold butter, cubed
2 tablespoons chopped pecans, toasted
1 egg
FILLING:
1 can (15-3/4 ounces) sweet potatoes
1/2 cup packed brown sugar
1/2 cup fat-free milk
2 egg whites
1/3 cup reduced-fat plain yogurt
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Whipped topping, optional

Directions

In a food processor, combine the flour, brown sugar, butter and pecans. Cover and pulse until blended. Add egg, pulsing until mixture forms a soft dough. Press onto the bottom and up the sides of a 9-in. fluted tart pan with removable bottom.
Place pan on a baking sheet. Bake at 400° for 8-10 minutes or until lightly browned. Cool on a wire rack. Reduce heat to 350°.
Drain sweet potatoes, reserving 1/4 cup liquid. Place potatoes in a food processor; cover and process until pureed. Add the brown sugar, milk, egg whites, yogurt, flour, cinnamon, ginger, nutmeg, cloves and reserved liquid; cover and process until blended.
Pour into crust. Bake for 30-35 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator. Garnish with whipped topping if desired. Yield: 12 servings.

Nutritional Facts 1 slice (calculated without whipped topping) equals 221 calories, 5 g fat (3 g saturated fat), 29 mg cholesterol, 87 mg sodium, 39 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Sweet Potato Tart in Taste of Home December/January 2008, p56

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Sweet Potato Tart

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Reviewed on Nov. 29, 2012 by Birtnut

I enjoyed this sweet potato tart more than the traditional pumpkin pie. Very tasty, good texture. I used an old recipe for the tart crust which is similar to the one here. After a filling meal, this tart is perfect rather than a full fledged pie.

Reviewed on Nov. 03, 2010 by EdonyLamont

Why do you have Butter in the first part and then use fat free milk and reduced fat yoghurt? I don't understand the American way of thinking they are cutting fat in one part but no in others. ??????

Reviewed on Nov. 21, 2009 by sterlgirl

Mine is cooling out of the oven as I write this. The batter tasted great! However, I would definitely use an 11" or 10" flute pan as there is a lot of batter! Mine looks more like a pie in the 9" pan - but it is beautiful!