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  KOSHER THANKSGIVING RECIPES

 
 
 
  THANKSGIVING RECIPES  
 

SWEET POTATO TART WITH PECAN CRUST

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

FILLING:

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

SYRUP:

  • cup maple syrup
DIRECTIONS: 
  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 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 cup syrup in a heavy saucepan; bring to a boil. Cook until reduced to / cup; remove from heat. Cool and drizzle about 1 tsp over each serving.
    Yield: 10 servings. 
 
 
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