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Sweet Potato Tart

 Sweet Potato Tart
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
12 ServingsPrep: 20 min. Bake: 30 min. + cooling


  • 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
  • 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


  • 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°.

2 of 2

Sweet Potato Tart (continued)

Directions (continued)

  • 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.