Ingredients Jump to Instructions ↓

  1. 2 tablespoons sugar

  2. 1 ounce block-style fat-free cream cheese (about 4 teaspoons)

  3. 1 teaspoon vanilla extract

  4. 1 large egg

  5. 1 1/4 cups all-purpose flour

  6. 4 medium sweet potatoes (about 2 1/4 pounds)

  7. 3/4 cup packed brown sugar

  8. 3 tablespoons bourbon or 1/4 teaspoon rum extract and 3 tablespoons water

  9. 2 tablespoons stick margarine

  10. 2 teaspoons vanilla extract

  11. 1/2 teaspoon ground cinnamon

  12. 1/4 teaspoon salt

  13. 1/4 teaspoon ground nutmeg

  14. 1/4 teaspoon ground allspice

  15. 2 large eggs

  16. Cooking spray

  17. 2 teaspoons water

  18. 1 large egg white, lightly beaten

  19. 1/4 cup chopped pecans

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°.

  2. Combine first 4 ingredients in a medium bowl; beat at medium speed of a mixer until light and creamy. Add vanilla and 1 egg; beat well. Gradually add flour, beating at low speed until moist. Press mixture gently into a 5-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill 1 hour.

  3. While dough chills, bake sweet potatoes. Bake at 400° for 55 minutes or until very tender. Cool. Reduce oven temperature to 350°. Peel potatoes; place potato pulp, brown sugar, and next 8 ingredients (brown sugar through eggs) in a large bowl. Beat at medium speed of a mixer until smooth; set aside.

  4. Roll dough, still covered, into an 11-inch circle. Remove 1 sheet of plastic wrap, and fit dough into a 9-inch tart pan coated with cooking spray. Remove top sheet of plastic wrap. Spoon potato mixture into prepared crust. Combine 2 teaspoons water and egg white, and brush edges of dough with egg white mixture. Sprinkle potato mixture with chopped pecans. Bake tart at 350° for 1 hour or until puffy and set. Cool on a wire rack.


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