Sweet Potato-Bourbon Tart
Sweet Potato-Bourbon Tart requires roughly 45 minutes from start to finish. This recipe serves 10. This recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 316 calories, 6g of protein, and 8g of fat. A mixture of ground cinnamon, vanillan extract, margarine, and a handful of other ingredients are all it takes to make this recipe so scrumptious.
Instructions
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.
While dough chills, bake sweet potatoes.
Bake at 400 for 55 minutes or until very tender. Cool. Reduce oven temperature to 35
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.
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 350 for 1 hour or until puffy and set. Cool on a wire rack.