Brandied Sweet Potato Tart |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
1 (9-inch) pastry crust |
2 cups mashed cooked sweet potato (about 1 1/2 pounds) |
1/3 cup packed dark brown sugar |
1/2 teaspoon pumpkin-pie spice |
1/4 teaspoon salt |
2 ounces 1/3-less-fat cream cheese, softened |
2 large eggs |
3 tablespoons brandy |
1 large egg white |
3 tablespoons dark brown sugar |
3 tablespoons light-colored corn syrup |
1 teaspoon vanilla extract |
dash of salt |
1/4 cup chopped pecans |
Directions:
1. Prepare and bake the Pastry Crust in a 9-inch round removable-bottom tart pan. Cool crust completely on a wire rack.
2. Preheat oven to 325°.
3. Beat sweet potato and the next 4 ingredients (sweet potato through cream cheese) at medium speed of a mixer until well-blended. Add eggs and brandy, and beat until well-blended. Spoon filling into prepared crust.
4. Beat egg white, 3 tablespoons brown sugar, corn syrup, vanilla, and dash of salt at medium speed of a mixer for 2 minutes or until light brown. Pour corn syrup mixture over sweet potato mixture; sprinkle with pecans. Place tart on a baking sheet. Bake at 325° for 1 1/2 hours or until a knife inserted in center comes out clean. Cool completely on a wire rack.
|
|