cups ginger snap cookies, crushed cups graham crackers, crushed tablespoons unsalted butter, melted
GRAHAM CRACKER CRUST:
2
1/2
1
1
6
1
1
medium cooked sweet potatoes, mashed (about 2 cups) cup unsalted butter, softened cup whole milk large eggs teaspoon ground nutmeg teaspoon ground cinnamon teaspoon vanilla extract cup granulated white sugar cup light brown sugar tablespoons flour tablespoon lemon juice
SWEET POTATO FILLING:
1/4
1/4
2
1/2
1/4
1/2
1/2
2
1
egg whites, room temperature teaspoon cream of tartar teaspoon salt cup white granulated sugar (7 ounce) jar marshmallow crème
MARSHALLOW MERINGUE:
3
1/4
1/8
1/4
1
1
In a medium bowl, combine the crushed cookies and graham crackers. Add the butter and mix to combine. The crumbs should form a ball when squeezed in the palm of your hand. If not, add additional melted butter one tablespoon at a time until you reach desired the consistency.
2
Press the crumbs into the bottom and up the sides of one 9-inch fluted tart pan or six 4.75-inch mini fluted tart pans. Bake the crust for 15 minutes or until the crust is set. Remove the crust from the oven and allow to it cool.
3
Combine the mashed sweet potatoes and butter in a large mixing bowl. Mix at medium speed until blended. Pour in the milk. Add the eggs, one at a time. Add the nutmeg, cinnamon, vanilla, sugars, flour, and lemon juice.
4
Pour the mixture into the cooled crust. Bake at 325 degrees for 45 minutes to one hour until the center is set and no longer wobbly.
5
While tart is baking, beat the egg whites, cream of tartar, salt and sugar at medium high speed using an electric mixer. Beat until soft peaks form. Gradually add the marshmallow crème. Continue to beat until stiff peaks form.
5
Spread or pipe the meringue over the tart, making sure to seal the edges. Bake at 325 degrees for 15 minutes until the meringue is golden.
Yield
1 tart
calories
394 kcal per serving
FAT
20 g per serving
caRBS
50 g per serving