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- To make candy bacon:Preheat oven to 400 degrees F. Arrange bacon strips in large rimmed baking pan. Bake until browned, about 15 minutes. Pour off bacon fat. Brush bacon with half of syrup. Bake until glazed, about 3 minutes. Flip bacon over, brush other side, and bake until glazed, 3 minutes more.Immediately transfer bacon to a plate to cool completely (bacon crisp when cooled).Coarsely chop the bacon. (Bacon can be prepared up to 2 hours ahead; do not refrigerate.)
- To make the tart crust: Lightly butter a 9-inch tart pan with a removable bottom. In medium bowl, add flour, brown sugar and salt and stir to combine. Add butter. Using pastry blender or two knives, cut in butter until mixture resembles coarse meal.Stir in beaten egg to make soft dough. Firmly and evenly press dough into tart pan. Freeze for 15 minutes. Preheat oven to 400 degrees F.Place tart on baking sheet and bake until lightly browned, about 10 minutes. Remove from oven.Keep oven on.
- To make the filling: Drain sweet potatoes, reserving 1/4 cup syrup. Using food processor, process sweet potatoes until mashed. Add brown sugar, yogurt, flour, ginger, nutmeg, cinnamon and cloves and pulse to combine. Add milk and egg whites and process, scraping down sides of bowl, until smooth. Pour into crust.