Ingredients
1-1/2 cups all-purpose flour1/2 cup packed brown sugar1/4 cup cold butter, cubed2 tablespoons chopped pecans, toasted1 large egg, room temperatureFILLING:1 can (15-3/4 ounces) sweet potatoes1/2 cup packed brown sugar1/2 cup fat-free milk2 egg whites, room temperature1/3 cup reduced-fat plain yogurt1 tablespoon all-purpose flour1/2 teaspoon ground cinnamon1/4 teaspoon ground ginger1/4 teaspoon ground nutmeg1/8 teaspoon ground clovesWhipped topping, optional
Preparation
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 in the center comes out clean. Cool on a wire rack. Store in the refrigerator. Garnish with whipped topping if desired.
