eaglssong
11-19-2000, 12:39 AM
* Exported from MasterCook *
Sweet Potato-Bourbon Tart
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Nov/ Dec '97
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons sugar
2 tablespoons stick margarine
1/4 teaspoon salt
1 ounce block-style fat-free cream cheese (about 4
teaspoons)
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
4 medium sweet potatoes (about 2 1/4 pounds)
3/4 cup packed brown sugar
3 tablespoons bourbon
OR
1/4 teaspoon rum extract
AND
3 tablespoons water
2 tablespoons stick margarine
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 large eggs
Cooking spray
2 teaspoons water
1 large egg white -- lightly beaten
1/4 cup chopped pecans
Preheat oven to 400º.
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 400º for 55 minutes or until very tender. Cool. Reduce oven temperature to 350º. 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 350º for 1 hour or until puffy and set. Cool on a wire rack.
Source:
"Cooking Light, November/December 1997, p.198"
Copyright:
"© Cooking Light"
- - - - - - - - - - - - - - - - - - -
Per serving: 283 Calories (kcal); 8g Total Fat; (27% calories from fat); 5g Protein; 45g Carbohydrate; 56mg Cholesterol; 211mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 25014 0 0 0 5212 0 0 0 2130706543 0 2130706543 0 0 0
0 0 0 3218 0 0 0 20148
------------------
~~No one can predict to what heights you can soar, until you spread
your wings.~~ Eagl (Anne)
www.picturetrail.com/eaglssong
Sweet Potato-Bourbon Tart
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Nov/ Dec '97
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons sugar
2 tablespoons stick margarine
1/4 teaspoon salt
1 ounce block-style fat-free cream cheese (about 4
teaspoons)
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
4 medium sweet potatoes (about 2 1/4 pounds)
3/4 cup packed brown sugar
3 tablespoons bourbon
OR
1/4 teaspoon rum extract
AND
3 tablespoons water
2 tablespoons stick margarine
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 large eggs
Cooking spray
2 teaspoons water
1 large egg white -- lightly beaten
1/4 cup chopped pecans
Preheat oven to 400º.
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 400º for 55 minutes or until very tender. Cool. Reduce oven temperature to 350º. 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 350º for 1 hour or until puffy and set. Cool on a wire rack.
Source:
"Cooking Light, November/December 1997, p.198"
Copyright:
"© Cooking Light"
- - - - - - - - - - - - - - - - - - -
Per serving: 283 Calories (kcal); 8g Total Fat; (27% calories from fat); 5g Protein; 45g Carbohydrate; 56mg Cholesterol; 211mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 25014 0 0 0 5212 0 0 0 2130706543 0 2130706543 0 0 0
0 0 0 3218 0 0 0 20148
------------------
~~No one can predict to what heights you can soar, until you spread
your wings.~~ Eagl (Anne)
www.picturetrail.com/eaglssong