Sweet potato tart with honey-ginger yogurt

When it comes to tartal charging, the choice between sweet potatoes and pumpkins is really victory, because they are both highly nutritious. Sweet potatoes, however, offer a lot more fiber, a little more protein, magnesium and vitamin C from pumpkin (1, 2).

This simple fast-commissioned tart is ideal for a vacation, where the main holidays can leave some space for dessert. Just a small slice, with creamy filling and gingery crust, surely meets. Be sure not to skip yogurt overflow (bits of candied ginger echo ginger in crust). You can make a tart and overflow forward and serve chilled or at room temperature.

Sweet potato tart with honey-ginger yogurt

Active time: 15 minutes Total time: 45 minutes

Ingredients

• 30 GingSnap cookies
• 1/4 Cup (55g) Butter, melted
• 1 cup (200g) sweet potatoes, cooked and mashed
• 3/4 cups (180ml) evaporated milk-free milk
• 1/2 cup (100g) brown sugar, packed
• 1 teaspoon pumpkin pie spice
• 2 big eggs
• 1 cup (245g) ordinary 2% reduced Greek yogurt
• 3 tablespoons of candied ginger, finely chopped
• 2 tablespoons of honey

Direction

Running oven up to 350 ° F (180 ° C). In the food processor, pulsate the COQUIRI GINGERNAP as long as fine finely ground. Add melted butter and pulse as crumbs pull evenly.

Press the brume mix firmly into the bottom and according to the 9-inch tartene sides with removable bottom. Bake 8 minutes or until the bark is placed. Remove from the oven and stand out.

Rinse and dry the food processor container. Add sweet potatoes, evaporated milk, brown sugar and pumpkin pumps. Process to smooth. Add eggs and pulse only until you combine; Don’t exaggerate.

Pour the filling in the warm bark. Return Tartu to the oven and bake for about 20 minutes or until charging is set.

Take out the tarto from the oven and release lightly cold. Carefully remove the tart from the pan and switch to a wired rack to cool completely.

To make a dressing: in a middle bowl, mix yogurt, candied ginger, and honey until you combine. Chop the tarta and serve a spoonful of yogurt-ginger prelimin.

Serves: 12 | Serving size: 1 slice tart and about 1 1/2 tablespoons overflow

Nutrition (by serving): Calories: 190; Total fat: 6G; Saturated fat: 3G; Monoowned fat: 1g; Cholesterol: 47mg; Sodium: 145mg; Carbohydrate: 29g; Diet fibers: 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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