Southern Sweet Potato Tart

Name: Southern Sweet Potato Tart
Prep time: 60 min
Cook time: 25 min
Total time: 1 h 25 min
Yield: 8 servings.
Ingredients: 1 pound sweet potatoes (about 2 small); Dough for single-crust pie; 1/4 cup butter, softened; 1/2 cup packed dark brown sugar; 2 tablespoons all-purpose flour; 1 teaspoon pumpkin pie spice; 1/4 teaspoon salt; 1 large egg, room temperature; 1/4 cup heavy whipping cream; 1 tablespoon bourbon or 1 tablespoon whipping cream plus 1/2 teaspoon vanilla extract; TOPPING:; 2 tablespoons butter, softened; 2 tablespoons dark brown sugar; 2 tablespoons dark corn syrup; 1/2 cup chopped pecans

TOTAL TIME: Prep: 1 hour Bake: 25 min. + cooling YIELD: 8 servings.

Our family loves sweet potatoes, so I try to incorporate them in as many dishes as I can. My secret ingredient is the bourbon—it's what makes this tart so delicious. —Marie Bruno, Watkinsville, Georgia

Ingredients

1 pound sweet potatoes (about 2 small)
Dough for single-crust pie
1/4 cup butter, softened
1/2 cup packed dark brown sugar
2 tablespoons all-purpose flour
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 large egg, room temperature
1/4 cup heavy whipping cream
1 tablespoon bourbon or 1 tablespoon whipping cream plus 1/2 teaspoon vanilla extract
TOPPING:
2 tablespoons butter, softened
2 tablespoons dark brown sugar
2 tablespoons dark corn syrup
1/2 cup chopped pecans

Directions

1. Preheat oven to 400°. Pierce potatoes several times with a fork; place on a foil-lined baking sheet. Bake until tender, 40-50 minutes.
2. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. tart pan with removable bottom. Press onto bottom and up side of pan; trim edge to edge of pan. Refrigerate while preparing filling.
3. Remove potatoes from oven; increase oven setting to 425°. When potatoes are cool enough to handle, remove peel and place pulp in a large bowl; beat until smooth (you will need 1 cup mashed). Add butter, brown sugar, flour, pie spice and salt; beat until blended. Beat in egg, cream and bourbon. Pour into crust. Bake on a lower oven rack for 15 minutes.
4. Meanwhile, for topping, mix butter, brown sugar and corn syrup until blended. Stir in pecans.
5. Remove pie; reduce oven setting to 350°. Spoon topping evenly over pie. Bake until a knife inserted in the center comes out clean, 8-10 minutes.
6. Cool on a wire rack. Serve within 2 hours or refrigerate, covered, and serve cold.

Nutrition Facts

1 piece: 477 calories, 29g fat (15g saturated fat), 85mg cholesterol, 326mg sodium, 52g carbohydrate (27g sugars, 3g fiber), 5g protein.