Recipe: Sweet Potato Tart (low fat, using egg whites and maple syrup)

SWEET POTATO TART

FOR THE CRUST:
1/2 cup graham cracker crumbs
1 tsp ground cinnamon
1 large egg white

FOR THE FILLING:
4 medium baked sweet potatoes, peeled
6 large egg whites
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp ground ginger
2 tsp pure vanilla extract
5 tbsp pure maple syrup
1 tbsp honey
6 oz light cream cheese
1/4 cup freshly squeezed orange juice

Preheat oven to 350 degrees F. Spray a 12-inch tart 3 times with vegetable oil to coat.

TO PREPARE THE CRUST:
Combine all the ingredients for the crust in the bowl of a food processor. Pulse 5 times. Transfer the mixture to the prepared pan and pat to cover the bottom evenly. Set aside.

TO PREPARE THE FILLING:
Place sweet potatoes in a large mixing bowl and mash them with a fork. Add the egg whites, nutmeg, cloves, allspice and ginger. Whisk to blend. Add all the remaining filling ingredients. Continue to whisk until smooth. Pour the filling into the crust.

Bake for 30-45 minutes, until the center of the tart is firm and not sticky to the touch. Transfer the pan to a rack and allow the tart to cool for 30 minutes, then refrigerate for 1 hour.

Makes 1 (12-inch) tart, 10 servings
From: Vicki,La