Sweet Potato Tart With Honey-Ginger Yogurt

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 much more fiber, a little more protein, magnesium and vitamin C than pumpkin (1, 2).

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

Ingredients

• 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

Directions

Preheat oven to 350°F (180ºC).In a food processor, pulse the gingersnap cookies until finely ground. Add the melted butter and pulse until the crumbs are evenly moistened.

Press the crumb mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Bake for 8 minutes, or until the crust is set. Remove from the oven and set aside.

Rinse and dry the bowl of the food processor. Add the sweet potato, evaporated milk, brown sugar, and pumpkin pie spice. Process until smooth. Add the eggs and pulse just until combined; do not overmix.

Pour the filling into the warm crust. Return the tart to the oven and bake for about 20 minutes, or until the filling is set.

Remove the tart from the oven and let cool slightly. Carefully remove the tart from the pan and transfer to a wire rack to cool completely.

To make the topping: In a medium bowl, stir together the yogurt, candied ginger, and honey until well combined. Slice the tart and serve with a spoonful of the yogurt-ginger topping.

Serves: 12 | Serving Size: 1 slice tart and about 1 1/2 tablespoons topping

Nutrition (per serving): Calories: 190; Total Fat: 6g; Saturated Fat: 3g; Monounsaturated Fat: 1g; Cholesterol: 47mg; Sodium: 145mg; Carbohydrate: 29g; Dietary Fiber: 1g; Sugar: 21g; Protein 5g

Nutrition Bonus: Potassium: 237mg; Iron: 4%; Vitamin A: 21%; Vitamin C: 5%; Calcium: 8%

Originally published November 2019

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