Sweet Potato Tart
A delightful sweet potato tart featuring a creamy filling and flaky crust, perfect for any occasion.
Ingredients
Filling Ingredients
- 2 large sweet potatoes Use orange-fleshed sweet potatoes for best results.
- 1 cup heavy cream Can substitute with coconut cream for a dairy-free option.
- 3 large eggs
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
Crust Ingredients
- 1 pie crust (store-bought or homemade)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Peel the sweet potatoes and cut them into chunks.
- Boil the sweet potato pieces in a pot of water until they are soft, roughly 15-20 minutes.
- Drain the sweet potatoes and return them to the pot. Mash until smooth and creamy.
- In a mixing bowl, combine the heavy cream, eggs, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt. Whisk until well combined.
- Add the mashed sweet potatoes to the mixture and stir until well integrated.
- Roll out your pie crust and place it into a tart pan, trimming any excess crust.
- Pour the sweet potato mixture into the prepared crust, smoothing the top with a spatula.
Baking
- Bake for 45-50 minutes or until the filling sets and a knife inserted in the center comes out clean.
- Remove the tart from the oven and let it cool for at least 20 minutes before serving.
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Notes
For serving, consider adding whipped cream or vanilla ice cream. Drizzle with maple syrup or honey for added elegance. Makes an excellent brunch or dessert dish.