Sweet Potato-Bourbon Tart

Ingredients

• 3 tablespoons bourbon 
• 0.8 cup brown sugar packed
• 4 teaspoons cream cheese fat-free block-style
• 1 large eggs 
• 1 large egg white lightly beaten
• 2 large eggs 
• 1.3 cups flour all-purpose
• 0.3 teaspoon ground allspice 
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon ground nutmeg 
• 2 tablespoons butter 
• 0.3 cup pecans chopped
• 0.3 teaspoon salt 
• 2 tablespoons sugar 
• 2.3 pounds sweet potatoes 
• 1 teaspoon vanilla extract 
• 2 teaspoons vanilla extract 
• 2 teaspoons water 

Equipment

• bowl
• oven
• wire rack
• blender
• plastic wrap
• tart form

Directions

1. Preheat oven to 40
2. Combine first 4 ingredients in a medium bowl; beat at medium speed of a mixer until light and creamy.
3. 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.
4. While dough chills, bake sweet potatoes.
5. Bake at 400 for 55 minutes or until very tender. Cool. Reduce oven temperature to 35
6. 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.
7. Roll dough, still covered, into an 11-inch circle.
8. Remove 1 sheet of plastic wrap, and fit dough into a 9-inch tart pan coated with cooking spray.
9. Remove top sheet of plastic wrap. Spoon potato mixture into prepared crust.
10. Combine 2 teaspoons water and egg white, and brush edges of dough with egg white mixture.
11. Sprinkle potato mixture with chopped pecans.
12. Bake tart at 350 for 1 hour or until puffy and set. Cool on a wire rack.