Sweet Potato Tart

Ingredients

1  pie crust

2  small sweet potatoes

1/4  cup butter, softened

1/2  cup Imperial Dark brown sugar

3  tablespoons flour

1/4  teaspoon pumpkin pie spice

1  teaspoon cinnamon

1/4  teaspoon all-spice

1/4  teaspoon salt

1  egg

1/4  cup heavy whipping cream + 1 tablespoon

1  teaspoon vanilla

Topping

2  tablespoons butter, softened

2  tablespoons Imperial dark brown sugar

2  tablespoons dark corn syrup

1/2  cup chopped pecans

Instructions

Preheat the oven to 400 degrees.

Bake sweet potatoes in a foil lined pan for 40-45 minutes.

Roll pie crust out on a pastry mat to fit a 9 inch tart pan. Press crust onto bottom and sides of pan. Trim any excess off to fit the pan. Tip: refrigerate while making the filling.

Remove potatoes from the oven and increase the oven to 425 degrees.

Slightly cool the potatoes and scoop out or peel the potatoes. in a bowl add peeled potatoes and beat till smooth. You need at least a cup of mashed potatoes. Add butter, brown sugar, flour, pumpkin pie spice, cinnamon, all spice and salt. Beat until well blended. Beat in the egg, heavy cream and vanilla. 

Pour into the crust and bake for 15 minutes.

For the topping mix butter, dark brown Imperial sugar and corn syrup. blend well and stir in the pecans.

Remove pie from the oven and reduce the oven to 350 degrees.  Spoon the topping over the pie.  Return to the oven and bake for 8-10 minutes or until a knife inserted in the center comes out clean.  

Cool on a wire rack.

TIP

After 2 hours if not eaten, cover and refrigerate. Just as good served cold.