Sweet Potato and Cream Cheese Tart

Products Used

By Imperial Sugar

Prep Time:

40m

Bake/Cook Time:

30m

Yield:

10 servings

Oh so creamy sweet potato pie filling swirled with a sweetened cream cheese and nestled in a molasses cookie crust. This is holiday cooking at its finest! Serve this Sweet Potato and Cream Cheese Tart at your next Thanksgiving or Christmas gathering.

Rating:

Rate it yourself

Products Used

Ingredients

Crust

1/3 cup quick-cooking oats, ground
1 cup old fashioned molasses cookie crumbs (about 6 large cookies)
3 tablespoons butter, melted
1/4 teaspoon ground cinnamon

Cream Cheese Filling

2 containers (8 oz each) reduced-fat cream cheese
1/3 cup Imperial Sugar Extra Fine Granulated Sugar
2 tablespoons light vanilla-flavored soy milk
1 egg
1 tablespoon flour
1/2 teaspoon vanilla

Sweet Potato Filling

15 ounces canned yams/sweet potatoes in syrup, drained and mashed
1/3 cup packed Imperial Sugar Light Brown Sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon

Directions

Preheat oven to 375°F.
Spray an 11-inch tart pan with removable bottom with cooking spray.
In small bowl, mix crust ingredients. Press into bottom and up side of pan. Bake 6 to 8 minutes or until browned. Set aside.
In large bowl, beat cream cheese filling ingredients on medium speed until smooth and creamy. Reserve 2/3 cup cream cheese filling. Set aside.
In small bowl, mix sweet potato filling ingredients. Add to remaining cream cheese filling; mix well. Spoon into crust. Spoon dollops of reserved cream cheese filling randomly over sweet potato filling. Swirl with knife to marble mixtures.
Bake 25 to 30 minutes or until set. Cool 10 minutes. Remove side of pan. Serve warm or refrigerate until serving time.

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