Sweet Potato Tart with Cream Cheese-Pecan Crust

Preheat oven to 425 °. Roll pastry between 2 sheets of lightly floured plastic wrap into a 12-inch circle. Fit into an 11-inch shallow, metal, removable bottom tart pan, trimming excess pastry; chill. Meanwhile, beat sweet potatoes with an electric mixer at medium speed until smooth. Beat in sweetened condensed milk and next 6 ingredients. Beat in eggs and half-and-half. Pour mixture into chilled crust. Place tart on a baking sheet; bake 20 minutes. Reduce heat to 325 °; bake 10 more minutes or until center is set. Let tart cool completely on a wire rack. Refrigerate until ready to serve. Garnish, if desired. *Note: You can prepare the tart in a 9-inch-deep pie plate, omitting about 1/2 cup filling.