This tart is like a mini sweet potato pie. It uses maple syrup for a sweetener and tofu instead of eggs. Your guests will never guess there is tofu in it, you can’t taste it at all. The best thing about it is it tastes better the second day, so you can make it ahead of time for a party.

Ingredients:
Crust
1 cup whole wheat flour
1/3 cup pecans
3 tablespoons “I can’t believe it’s not butter”, chilled
2 tablespoons maple syrup

Filling
½ cup maple syrup
2 tablespoons corn starch
1 ½ cup cooked, mashed, sweet potato
¾ cup silken tofu drained and mashed
1 ½ teaspoons ginger
1 teaspoon vanilla
¼ teaspoon cinnamon
¼ teaspoon nutmeg

Directions:
1. Crust: In food processor place flour and pecans, process until pecans are finely ground. Add butter and pulse 3 or 4 times until it resembles coarse meal. While processor is on slowly add maple syrup through food chute. Process until combined then remove and place on lightly floured surface. Knead for just a couple minutes. Place dough in a 9-inch round removable-bottom tart pan lightly coated with cooking spray (if you don‘t have tart pan you can use a spring-form pan).. Place a sheet of plastic wrap over dough; press dough into bottom and up sides of pan (about ¾ of an inch). Discard plastic wrap. Pierce bottom and sides of dough with a fork; bake at 350° for 15 minutes or until lightly browned. Cool on a wire rack
2. Filling: To prepare filling, combine 1/2 cup syrup and cornstarch in small bowl. Place syrup mixture, sweet potato, and the rest of the ingredients in a food processor; process until smooth, scraping sides. Spoon mixture into prepared crust, spreading evenly. Bake at 350° for 45 minutes or until set. Cool on a wire rack.
Servings: 10