Sweet Potato Tart
A delightful dessert featuring creamy roasted sweet potato filling and a buttery crust, perfect for any gathering or weekend treat.
Ingredients
For the filling
- 2 medium sweet potatoes Choose firm potatoes with smooth skin.
- 3/4 cup brown sugar
- 1/2 cup heavy cream Can substitute with coconut milk for a dairy-free option.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- a pinch ground ginger (optional) Adds a nice flavor twist.
For the crust
- 1 pie crust store-bought or homemade Roll out and fit into a 9-inch tart pan.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and poke several holes in the sweet potatoes using a fork.
- Place the sweet potatoes on a baking sheet and roast for about 45 to 60 minutes, or until tender when pierced.
- Once cool enough to handle, peel the skins off and place the flesh in a large mixing bowl.
- Mash the sweet potatoes until smooth.
- Add brown sugar, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, salt, and ginger (if using) to the mashed sweet potatoes. Mix until smooth.
- Roll out the pie crust and fit it into a 9-inch tart pan, crimping the edges if desired.
- Pour the sweet potato filling into the prepared crust, spreading it evenly.
Baking
- Bake the tart in the preheated oven for 35 to 40 minutes, or until the filling sets and the edges of the crust are lightly golden.
- Remove from the oven and let cool on a wire rack before slicing.
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Notes
For serving, slice the tart and add a dollop of whipped cream or a scoop of vanilla ice cream. Drizzle with maple syrup or sprinkle with toasted walnuts for extra flavor and texture. Cool the tart completely before slicing for best results.