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Sweet Potato Tart

Light vegetable oil cooking spray
1/2 c graham cracker crumbs
1 tsp ground cinnamon
1 large egg, white only

4 medium baked sweet pototoes, peeled
6 large eggs, white only
1/4 tsp ground nutmeg
1/4 tsp gound cloves
1/4 tsp ground allspice
1/4 tsp ground ginger
2 tsp pure vanilla extract
5 tbs pure maple syrup
1 tbs honey
6 oz light cream cheese
1/4 c freshly squeezed orange juice

Preheat oven to 350.

Spray a 12 inch tart 3 times with vegetable oil to coat. Combine
all the remaining ingredients for the crust in the bowl of a food
processor. Pulse 5 times. Transfer the mixture to the prepared
pan and pat to cover the bottom evenly. Place sweet potatoes in
a large mixing bowl and mash them with a fork. Add the egg whites,
nutmeg, cloves, allspice and ginger. Whisk to blend. Add all the
remaining filling ingredients. Continue to whisk until smooth.
Pour the filling into the crust. Bake for 30-45 minutes, until
the center of the tart if firm and not sticky to the touch. Transfer
the pan to a rack and allow the tart to cool for 30 minutes, then
refrigerate for 1 hour.


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