Sweet Potato-Bourbon Tart Recipe

Name: Sweet Potato-Bourbon Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons sugar; 2 tablespoons stick margarine; 1/4 teaspoon salt; 1 ounce block-style fat-free cream cheese (about 4 teaspoons); 1 teaspoon vanilla extract; 1 large egg; 1 1/4 cups all-purpose flour; 4 medium sweet potatoes (about 2 1/4 pounds); 3/4 cup packed brown sugar; 3 tablespoons bourbon or 1/4 teaspoon rum extract and 3 tablespoons water; 2 tablespoons stick margarine; 2 teaspoons vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground allspice; 2 large eggs; Cooking spray; 2 teaspoons water; 1 large egg white, lightly beaten; 1/4 cup chopped pecans

Servings: persons

2 tablespoons sugar
2 tablespoons stick margarine
1/4 teaspoon salt
1 ounce block-style fat-free cream cheese (about 4 teaspoons)
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
4 medium sweet potatoes (about 2 1/4 pounds)
3/4 cup packed brown sugar
3 tablespoons bourbon or 1/4 teaspoon rum extract and 3 tablespoons water
2 tablespoons stick margarine
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 large eggs
Cooking spray
2 teaspoons water
1 large egg white, lightly beaten
1/4 cup chopped pecans

1
Preheat oven to 400u00b0.
2
Combine first 4 ingredients in a medium bowl; beat at medium speed of a mixer until light and creamy. Add vanilla and 1 egg; beat well. Gradually add flour, beating at low speed until moist. Press mixture gently into a 5-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill 1 hour.
3
While dough chills, bake sweet potatoes. Bake at 400u00b0 for 55 minutes or until very tender. Cool. Reduce oven temperature to 350u00b0. Peel potatoes; place potato pulp, brown sugar, and next 8 ingredients (brown sugar through eggs) in a large bowl. Beat at medium speed of a mixer until smooth; set aside.
4
Roll dough, still covered, into an 11-inch circle. Remove 1 sheet of plastic wrap, and fit dough into a 9-inch tart pan coated with cooking spray. Remove top sheet of plastic wrap. Spoon potato mixture into prepared crust. Combine 2 teaspoons water and egg white, and brush edges of dough with egg white mixture. Sprinkle potato mixture with chopped pecans. Bake tart at 350u00b0 for 1 hour or until puffy and set. Cool on a wire rack.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 tablespoons sugar, 2 tablespoons stick margarine, 1/4 teaspoon salt, 1 ounce block-style fat-free cream cheese (about 4 teaspoons), and more.

Yes, Sweet Potato-Bourbon Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Potato-Bourbon Tart

How did you like this recipe?

Frequently Asked Questions