Sweet Potato Tart (Reduced Fat)

Serves: 10

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
272 7 3.5 5 1.5 100 48 6

recipe ingredients
1 (17-ounce) can sweet potatoes, in light syrup
1/3 cup plain low-fat yogurt
1/2 cup packed brown sugar
1 Tbsp. flour
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
2 egg whites
1/2 cup milk
1 1/2 cups flour
1/2 cup packed brown sugar
1/4 cup butter or margarine
1 egg
2 Tbsp. finely chopped pecans, toasted

recipe directions
Prepare Crust: In mixer bowl, combine flour, brown sugar, butter, egg and pecans, mixing at medium speed until crumbly. Press mixture onto bottom and along sides of 9-inch springform pan. Bake at 400 degrees 8 to 10 minutes or until lightly browned. Set aside.

Prepare Filling, drain sweet potatoes, reserving 1/4 cup syrup. In food processor, process potatoes until mashed. Combine potatoes, yogurt, brown sugar and flour, mixing until blended. Stir ginger, nutmeg, cinnamon and cloves into potato mixture. Stir in egg whites, milk and 1/4 cup reserved sweet potato syrup. Blend well. Pour sweet potato mixture into crust.

Bake at 400 degrees 10 minutes. Reduce heat to 350 degrees and continue baking 50 to 60 minutes, or until knife inserted in center comes out clean.


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