• 1 cup whole wheat pastry flour
• 1/4 cup pecans
• 1/8 teaspoon salt
• 3½ tbsp margarine, cut into small pieces
• 2 tbsp maple syrup
• Cooking spray

FILLING:

• ½ cup maple syrup
• 2 tbsp cornstarch
• 1½ cups mashed cooked sweet potatoes
• ¾ cup soft silken tofu, drained
• 1½ tsp finely chopped peeled fresh ginger
• 1½ tsp grated orange rind
• ¾ tsp vanilla extract
• ¼ tsp ground cinnamon
• ¹/8 tsp ground nutmeg

SYRUP:

• ½ cup maple syrup

1. Preheat oven to 350 degrees F.
   
   
2. To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, pecans, and salt in a food processor; process until pecans are finely ground. Add margarine; pulse 4 times or until mixture resembles coarse meal.
   
   
3. With processor on, slowly add 2 tbsp syrup through food chute' processing just until combined (do not form a ball). Place dough on a lightly floured surface; knead lightly 4-5 times (dough will be sticky).
   
   
4. Place dough in a 9-inch round removable-bottom tart pan lightly coated with cooking spray. Place a sheet of plastic wrap over dough; press dough into bottom and up sides of pan. Discard plastic wrap. Pierce bottom and sides of dough with a fork; bake at 350 degrees F for 15 minutes or until lightly browned. Cool on a wire rack.
   
   
5. To prepare filling, combine ½ cup syrup and cornstarch. Place syrup mixture, sweet potato, and next 6 ingredients in a food processor; process until smooth, scraping sides. Spoon mixture into prepared crust, spreading evenly. Bake at 350 degrees F for 50 minutes or until set. Cool on a wire rack.
6. Place ½ cup syrup in a heavy saucepan; bring to a boil. Cook until reduced to ¹/³ cup; remove from heat. Cool and drizzle about 1½ tsp over each serving.

Yield: 10 servings.