Sweet Potato Tart
This pie is a great way to use up sweet potatoes after Thanksgiving. You can use sweet potatoes that are glazed and seasoned; just cut down on the spices in the pie.
INGREDIENTS | SERVES 10
- 1 cup crushed graham cracker crumbs
- 1 teaspoon cinnamon
- 1 tablespoon butter, melted
- 1 egg white
- 4 baked sweet potatoes
- 6 egg whites
- ⅓ cup brown sugar
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon cloves
- 2 teaspoons vanilla
- ¼ cup maple syrup
- 2 (3-ounce) packages light cream cheese, softened
- ¼ cup orange juice
Preheat oven to 350°F. Spray a 12-inch tart pan thoroughly with non-stick baking spray containing flour. For the crust, combine cracker crumbs, 1 teaspoon cinnamon, 1 tablespoon melted butter, and 1 egg white in small bowl; mix until combined. Pat onto the bottom of a prepared tart pan.
For filling, peel the sweet potatoes if necessary and cut into cubes. Place in large bowl and mash with a fork. Add the egg whites, brown sugar, salt, ¼ teaspoon cinnamon, nutmeg, ginger, and cloves; beat until smooth.
Add vanilla, maple syrup, cream cheese, and orange juice and continue to beat until smooth. Pour into crust.
Bake until center of the tart is firm and not sticky to the touch, about 30 to 45 minutes. Transfer to wire rack and let cool for 30 minutes, then refrigerate for at least 1 hour before serving.
Calories: 204.20
Fat: 4.96 grams
Saturated Fat: 2.75 grams
Cholesterol: 12.58 mg
Sodium: 222.69 mg
