Sweet Potato Tart

• 1-1/2 cups all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 cup cold butter, cubed
• 2 tablespoons chopped pecans, toasted
• 1 large egg, room temperature
• 1 can (15-3/4 ounces) sweet potatoes
• 1/2 cup packed brown sugar
• 1/2 cup fat-free milk
• 2 egg whites, room temperature
• 1/3 cup reduced-fat plain yogurt
• 1 tablespoon all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• Whipped topping, optional

1. In a food processor, combine the flour, brown sugar, butter and pecans. Cover and pulse until blended. Add egg, pulsing until mixture forms a soft dough. Press onto the bottom and up the sides of a 9-in. fluted tart pan with removable bottom.
2. Place pan on a
3. . Bake at 400u0b0 for 8-10 minutes or until lightly browned. Cool on a wire rack. Reduce heat to 350u0b0.
4. Drain sweet potatoes, reserving 1/4 cup liquid. Place potatoes in a food processor; cover and process until pureed. Add the brown sugar, milk, egg whites, yogurt, flour, cinnamon, ginger, nutmeg, cloves and reserved liquid; cover and process until blended.
5. Pour into crust. Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator. Garnish with whipped topping if desired.

flour, brown sugar, cold butter, pecans, egg, sweet potatoes, brown sugar, milk, egg whites, yogurt, flour, ground cinnamon, ground ginger, ground nutmeg, ground cloves, topping

Taken from www.tasteofhome.com/recipes/sweet-potato-tart/ (may not work)