This harvest season pie makes a perfect dessert for a holiday dinner. Serve with a dollop of whipped cream and a shaving of fresh nutmeg.

Sweet Potato Tart

1 1/2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1/4 cup butter
1 large egg
2 tablespoons finely chopped toasted pecans
1 (17-ounce) can sweet potatoes in light syrup
1/3 cup plain yogurt
1/2 cup firmly packed brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 large egg whites
1/2 cup milk

1. Heat oven to 400°F (205°C).
2. 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.
3. Drain sweet potatoes, reserving 1/4 cup syrup. Using food processor, process potatoes until mashed.
4. 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.
5. 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.
6. Cool completely before cutting into wedges to serve.

Makes 8 servings.

Nutrition Facts: Calories 330 calories Protein 6 grams Fat 8 grams Sodium 140 milligrams Cholesterol 35 milligrams Saturated Fat 2 grams Carbohydrates 60 grams Fiber 2 grams