When it comes to tart fillings, choosing between sweet potato and pumpkin is really a win-win because both are highly nutritious. Sweet potatoes, however, offer twice as much fiber, a little more protein, magnesium and vitamin C than pumpkin.
This easy, quick-to-make tart is ideal for holiday gatherings, where the main feast may leave little room for dessert. Just a small slice, with its creamy filling and gingery crust, is sure to satisfy. Be sure not to skip the yogurt topping (the bits of candied ginger echo the ginger flavor in the crust). You can make the tart and the topping a day ahead and serve chilled or at room temperature.
Sweet Potato Tart With Honey-Ginger Yogurt
Active time: 15 minutes | Total time: 45 minutes
- 30 gingersnap cookies
- 1/4 cup (55g) butter, melted
- 1 cup (200g) sweet potato, cooked and mashed
- 3/4 cup (180ml) evaporated fat-free milk
- 1/2 cup (100g) brown sugar, packed
- 1 teaspoon pumpkin pie spice
- 2 large eggs
- 1 cup (245g) plain 2% reduced-fat Greek yogurt
- 3 tablespoons candied ginger, finely chopped
- 2 tablespoons honey
Preheat oven to 350°F (180ºC). In a food processor, pulse gingersnaps until finely ground. Drizzle with butter; pulse until evenly moistened. Press mixture into bottom and up sides of a 9-inch tart pan with removable bottom. Bake for 8 minutes.
Rinse food processor and wipe dry. Add sweet potato, evaporated milk, brown sugar and pumpkin pie spice; process until well blended. Add eggs; pulse just to combine. Pour filling into the warm crust. Bake until filling is set, about 20 minutes. Cool on a wire rack. Remove from pan.
In a medium bowl, combine yogurt, candied ginger and honey. Serve with tart.
Serves: 12 | Serving Size: 1 slice tart and about 1 1/2 tablespoons topping
Nutrition (per serving): Calories: 208; Total Fat: 7g; Saturated Fat: 4g; Monounsaturated Fat: 2g; Cholesterol: 43mg; Sodium: 159mg; Carbohydrate: 32g; Dietary Fiber: 1g; Sugar: 12g; Protein 5g
Nutrition Bonus: Potassium: 210mg; Iron: 9%; Vitamin A: 5%; Vitamin C: 6%; Calcium: 9%