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
Heat oven to 400 degrees
F.
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 degrees
F. 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 degrees F.
for 10 minutes. Reduce heat to 350 degrees F. 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.
