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Sweet Potato Tart Recipe

Sweet Potato Tart Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling YIELD:12 servings

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

  • 1. 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.
  • 2. 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°.
  • 3. 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.
  • 4. 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: 221 calories, 5g fat (3g saturated fat), 29mg cholesterol, 87mg sodium, 39g carbohydrate (24g sugars, 2g fiber), 4g protein.

Reviews for Sweet Potato Tart

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MY REVIEW
Birtnut User ID: 3842044 164304
Reviewed Nov. 29, 2012

"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."

MY REVIEW
EdonyLamont User ID: 4943161 95569
Reviewed Nov. 3, 2010

"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. ??????"

MY REVIEW
sterlgirl User ID: 3701822 95568
Reviewed Nov. 21, 2009

"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!"

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