Sweet Potato Tart With Cream Cheese-Pecan Crust

• 1 (16-ounce) can sweet potatoes, drained, or 1 (15-ounce) can pumpkin
• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup firmly packed dark brown sugar
• 1/4 teaspoon salt
• 2 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1/2 cup half-and-half or whipping cream
• Garnish: sweetened whipped cream

1. Preheat oven to 425u0b0. Roll pastry between 2 sheets of lightly floured plastic wrap into a 12-inch circle. Fit into an 11-inch shallow, metal, removable bottom tart pan, trimming excess pastry; chill.
2. Meanwhile, beat sweet potatoes with an electric mixer at medium speed until smooth. Beat in sweetened condensed milk and next 6 ingredients. Beat in eggs and half-and-half. Pour mixture into chilled crust.
3. Place tart on a baking sheet; bake 20 minutes. Reduce heat to 325u0b0; bake 10 more minutes or until center is set. Let tart cool completely on a wire rack. Refrigerate until ready to serve. Garnish, if desired.
4. *Note: You can prepare the tart in a 9-inch-deep pie plate, omitting about 1/2 cup filling.

sweet potatoes, condensed milk, brown sugar, salt, ground cinnamon, ground ginger, ground nutmeg, ground cloves, eggs, whipping cream, cream

Taken from www.myrecipes.com/recipe/sweet-potato-tart (may not work)