Sweet Potato Chocolate Chunk Tart

• 1 whole Pie Crust, Enough For 1-8 Inch Tart Pan
• 2 Tablespoons Butter
• 1 whole Large Sweet Potato, Peeled And Cubed (1/4-inch)
• 1/2 teaspoons Cinnamon
• 3 Tablespoons Brown Sugar
• 4 ounces, weight Softened Cream Cheese
• 3 Tablespoons Brown Sugar
• 1 dash Salt
• 1/2 teaspoons Vanilla
• 1 whole Plain Hershey Bar, Chopped (1.5 Oz)

1. Preheat oven to 350 degrees F. Roll out pie dough to fit into an 8-inch tart pan*. Using a fork, prick small holes into the bottom on the crust. Store in refrigerator until ready to fill.
2. Preheat butter in large skillet on medium heat. Once melted, add the sweet potatoes. Saute sweet potatoes 10 minutes, stirring occasionally. Reduce heat to medium low and stir in cinnamon and brown sugar. Cook another 10 minutes. Remove from heat and set aside.
3. In a small bowl, whip together cream cheese, remaining brown sugar, salt and vanilla. Once it is nice and whipped, carefully spread a thin layer of cream cheese mixture over bottom of tart shell (I found a fork worked the best for this). Top with cooked sweet potato. Sprinkle chunks of chocolate over top. Bake 25-30 minutes. Cool and serve. Store in refrigerator for up to 5 days - if it will last that long.
4. *If you don't have a tart pan, you can roll your pie dough out and make this tart in the form of a galette. Roll the dough out to be 8-10 inches. Place on baking sheet. Top the pie crust with fillings just as the directions say, except make sure to leave a 1-2 inch border. Fold the edges of the crust up over the fillings to create the galette and bake.

pie crust, butter, sweet potato, cinnamon, brown sugar, cream cheese, brown sugar, salt, vanilla, bar

Taken from tastykitchen.com/recipes/desserts/sweet-potato-chocolate-chunk-tart/ (may not work)