Sweet Potato Tart

Heat oven to 400 °F (205°C) . For crust, in mixer bowl combine flour, brown sugar, butter, egg and pecans. Mix at medium speed of electric mixer until crumbly. Press mixture onto bottom and along sides of 9-inch springform pan. Bake at 400 °F (205°C) for 8 to 10 minutes or until lightly browned. Drain sweet potatoes, reserving 1/4 cup syrup. Using food processor, process potatoes until mashed. Combine potatoes and yogurt, the tablespoon of flour, ginger, nutmeg, cinnamon and cloves. Stir in egg whites, milk and 1/4 cup reserved syrup, blend well. Pour sweet potato mixture into crust. Bake at 400 °F (205°C) for 10 minutes. Reduce heat to 350 °F (175°C) and continue baking for 50 to 60 minutes, or until knife inserted in center comes out clean. Cool completely before cutting into wedges to serve.