Sweet Potato Tart with Pecan Crust

Sweet Potato Tart with Pecan Crust
Photo by Becky Luigart-Stayner

Ingredients

  • 2 tablespoons maple syrup
  • Crust:
  • 1/8 teaspoon ground nutmeg
  • ½ cup maple syrup
  • ¼ teaspoon ground cinnamon
  • Filling:
  • 1 cup whole wheat pastry flour
  • + 12 more ingredients
    • 1 ½ teaspoons finely chopped peeled fresh ginger
    • ¼ cup pecans
    • 1/8 teaspoon salt
    • 1 ½ cups mashed cooked sweet potatoes
    • 2 tablespoons cornstarch
    • 3 ½ tablespoons chilled butter, cut into small pieces
    • ¾ cup soft silken tofu, drained
    • Cooking spray
    • ½ cup maple syrup
    • ¾ teaspoon vanilla extract
    • 1 ½ teaspoons grated orange rind
    • Syrup:

Preheat oven to 350°. To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, pecans, and salt in a food processor; process until pecans are finely ground. Add butter; pulse 4 times or until mixture resembles coarse meal. With processor on, slowly add 2 ta...

View full recipe at My Recipes

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