Directions:
- 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.
- Place pan on a baking sheet. Bake at 400° for 8-10 minutes or until lightly browned. Cool on a wire rack. Reduce heat to 350°.
- 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.
- Pour into crust. Bake for 30-35 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator. Garnish with whipped topping if desired. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 368.41 Kcal (1542 kJ) | ||
| Calories from fat | 56.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.23g | 10% | |
|---|---|---|---|
| Cholesterol | 24.21mg | 8% | |
| Sodium | 31.59mg | 1% | |
| Potassium | 93.54mg | 2% | |
| Total Carbs | 70.26g | 23% | |
| Sugars | 20.69g | 83% | |
| Dietary Fiber | 0.36g | 1% | |
| Protein | 6.05g | 12% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 43.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 263.8 Kcal (1104 kJ) | ||
| Calories from fat | 40.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.46g | 10% | |
|---|---|---|---|
| Cholesterol | 17.34mg | 8% | |
| Sodium | 22.62mg | 1% | |
| Potassium | 66.98mg | 2% | |
| Total Carbs | 50.31g | 23% | |
| Sugars | 14.81g | 83% | |
| Dietary Fiber | 0.26g | 1% | |
| Protein | 4.33g | 12% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 31.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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