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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 (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.