Sweet Potato Tart

This sweet potato tart is a wonderful alternative to pumpkin pie. It's baked in a sweet cookie crust, and spiced with the flavors of fall. It's Southern through and through.

This post is sponsored in conjunction with Flavors of Fall Week and I'm thrilled to be participating. Keep an eye out all week for more fall-themed recipes. I received complimentary product from our sponsors to aid in the creation of the Flavors of Fall recipes. All opinions are mine alone.


While sweet potato pie is often compared to pumpkin pie, there are some differences. It's richer, denser, and more hearty. Plus, it has such a bright, gorgeous color.

It's a fabulous make-ahead dessert, freeing up your oven and saving you time during the holidays.

Ingredients in sweet potato tarts:

1. Sweet potatoes: Get the jewel sweet potato, the one with the orange flesh and reddish skin. You'll need about 1 1/2 pounds. I used sweet potatoes from one of our prize sponsors, Melissa's Produce. 
2. Cinnamon and Nutmeg: You can also substitute pumpkin pie spice or even apple pie spice if you have it in your spice cabinet. Plus you'll need a pinch of salt. 
3. Eggs: Eggs provide enough structure to hold everything together. Otherwise, you'd just have mashed potatoes in a crust!
4. Half and Half: I actually substituted half whole milk and half heavy cream to make my own. 
5. Sweet Cookie Crust: This crust is easy to make, and doesn't require blind baking before filling. 
6. Vanilla Bean Paste: I love the little flecks of vanilla in vanilla bean paste. I used the vanilla bean pasted from one of our prize sponsors, Taylor and Colledge. It's a combination of sweetened vanilla and vanilla seeds. 

How to make a sweet potato tart:

First, prepare the crust. You can make it up to 24 hours in advance. Just wrap it and keep it in the refrigerator until you are ready to bake the tart.

Next, bake the sweet potatoes until they are soft. They size of the potatoes will determine how long this will take. Scoop the potatoes out of their skins and mash them until you have a puree. I used my stand mixer's paddle attachment to do this.

After that, add the spices, eggs, half and half, and vanilla. Pour the mixture into the prepared crust and smooth the top.

Finally, bake the tart on the lowest rack of the oven at 350 degrees F for about 40 to 45 minutes. Let cool and serve at room temperature.

You will need a 10-inch tart pan for baking this sweet potato tart. If you don't have one, you could also use a pie pan, but you may have extra filling.

Serve this tart with whipped cream or vanilla ice cream. I also love it topped with candied pecans. I may have even had a slice for breakfast.

Below are many more delicious recipes featuring fall flavors, including recipes with apples, pears, pumpkin, butternut squash, cranberries, sunchokes, and sweet potatoes.

After the recipe, see the Rafflecopter gadget to enter to win one of the great prize packages from our Flavors of Fall sponsors. You can get even more fall flavors recipes from our members in this scalloped sweet potato recipe post.

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• Caramel Apple Tea Cake by Big Bears Wife
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• Cranberry Walnut Salad with Caramel Apple Tea Vinaigrette by That Recipe
• Crispy Smashed Dutch Potatoes by Books n' Cooks
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• Hasselback Sweet Potatoes by Jolene's Recipe Journal
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• Mini Apple Crisp by Simple and Savory
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• Roasted Maple Drenched Apple Pork Tenderloin Easy Recipe by Intelligent Domestications
• Roasted Sunchokes, Potatoes and Mushrooms by A Day in the Life on the Farm
• Salted Caramel Swirl Chocolate Chip Cookies by Hezzi-D's Books and Cooks
• Sweet Potato Tart by Karen's Kitchen Stories

Sweet Potato Tart Recipe

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Yield: 10 servings

Author: Karen Kerr

This sweet potato tart is a wonderful alternative to pumpkin pie. It's baked in a sweet cookie crust, and spiced with the flavors of fall. It's Southern through and through.

Ingredients:

For the Sweet Cookie Crust

• 120 grams (4 1/4 ounces) (1 cup) all purpose flour
• 33 grams (1 1/8 ounces) (1/6 cup) granulated sugar
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 4 tablespoons unsalted butter, cut into 5 pieces
• 1 large egg

For the Sweet Potato Filling

• 1 1/2 pounds sweet potatoes
• 100 grams (3 1/2 ounces) (1/2 cup) granulated sugar
• 1/2 teaspoon cinnamon
• Pinch of ground nutmeg
• Pinch of salt
• 3 large eggs
• 1 cup half and half
• 1 teaspoon vanilla bean paste
• 10-inch tart pan prepared with sweet cookie crust dough

Instructions:

To Make the Crust

1. In the bowl of a food processor, combine the flour, sugar, baking powder, and salt and pulse several times to combine. 
2. Add the butter and pulse until the butter is finely mixed into the dry ingredients. 
3. Add the egg and pulse until the dough forms a ball. 
4. Turn the dough out onto a piece of lightly floured waxed or parchment paper and form the dough into a 1/4 inch thick disk. 
5. Flour the top of the dough and cover with another piece of wax paper. Roll the dough out into a 13 inch round. Transfer the dough to the pan and press it into place, flat against the bottom and the sides of the pan. Trim any excess dough and pinch together any tears in the dough. Refrigerate until ready to fill. 

To Make the Sweet Potato Tart

1. Place rack on the lowest rung of your oven and heat the oven to 375 degrees F. 
2. Bake the sweet potatoes until softened. Cool and peel them and place the flesh into a mixing bowl or the bowl of a stand mixer. Mash first with a large fork or potato masher, and then, if necessary, mix with a mixer to puree the potatoes. Mix in the sugar, spices, and salt. 
3. Mix in the eggs, one at a time, and then add in the half and half and vanilla. 
4. Pour the mixture into the prepared crust and place the tart on the lowest rack in the oven. Reduce the oven heat to 350 degrees F. Bake for 40 to 45 minutes, until the crust is golden and the filling is set. 
5. Cool the tart on a wire rack. Serve at room temperature. 

Calories
366.91

Fat (grams)
17.04

Sat. Fat (grams)
8.61

Carbs (grams)
48.45

Fiber (grams)
1.83

Net carbs
46.62

Sugar (grams)
20.62

Protein (grams)
5.56

Sodium (milligrams)
212.93

Cholesterol (grams)
81.03

https://www.karenskitchenstories.com/2020/09/sweet-potato-tart.html

Karen's Kitchen Stories

tart, sweet potato

Dessert

Southern

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Created using The Recipes Generator

Recipe adapted from Bake! Essential Techniques for Perfect Baking by Nick Malgieri


The wonderful #FallFlavors sponsors have donated some awesome prizes for our readers to win. They, in conjunction with our participating bloggers and event hosts, Family Around the Table, A Kitchen Hoor’s Adventures, and Hezzi D’s Books and Cooks invite you to enter the giveaway through the widget below. There are many opportunities to enter!

The Republic of Tea is giving away a gorgeous Red Dancing Leaves Teapot and a tin of their Hot Apple Cider Tea. Brew a pot and enjoy on a cool fall day.

Torani is giving away a bottle of their Green Apple Puremade Syrup and Caramel Puremade Sauce. These syrups are perfect for baking or making a variety of drinks.

Dixie Crystals Sugar wants your baking to be sweet. They are giving away a set of OXO Good Grips 3 piece Stainless Steel Mixing Bowls.

Taylor and Colledge is giving away a variety of their baking pastes. Your fall and holiday baked goods will wow your family and guests.

Take dinner to a whole new level with a variety box of fresh produce from Melissa’s. Here’s an opportunity to try some fruits and vegetables you may not otherwise have in your local market.

One lucky winner will receive a goodie box with a variety of Nairn’s gluten-free products. Enjoy them for a snack or use them in creative ways for meals and desserts.

This giveaway will have multiple winners. Giveaway open to US residents only who are 18 years of age and older. Winners have 24 hours to respond to email notification. If they do not respond within that time they forfeit, and a new winner is chosen. Void where prohibited. Prize fulfillment handled by the sponsor. Neither hosts nor participant bloggers are responsible for prize fulfillment. No purchase necessary. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the posts or entry.


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Thank you #FallFlavors Week Sponsors: Melissa’s Produce, Dixie Crystals, Torani, Republic of Tea, Taylor & Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #FallFlavors Week recipes. All opinions are my own. The #FallFlavors Week giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #FallFlavors Week Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors Week posts or entry.