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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
  • Total Time
    Prep: 20 min. Bake: 30 min. + cooling
  • Makes
    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 large egg, room temperature
  • FILLING:
  • 1 can (15-3/4 ounces) sweet potatoes
  • 1/2 cup packed brown sugar
  • 1/2 cup fat-free milk
  • 2 egg whites, room temperature
  • 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 in the center comes out clean. Cool on a wire rack. Store in the refrigerator. Garnish with whipped topping if desired.
Nutrition Facts
1 slice: 221 calories, 5g fat (3g saturated fat), 29mg cholesterol, 87mg sodium, 39g carbohydrate (24g sugars, 2g fiber), 4g protein.
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