Sweet Potato Pecan Tart

  • Difficulty: Medium
  • one hour and 30 minutes
  • 6 servings

Sweet potatoes are some of the hottest fall ingredients and it would have been a shame not to properly use them. We’ve used them as the main ingredient in this tart, in which we’ve paired them with some crunchy pecans. The tart has a crunchy base and a soft, sweet inside. It’s so delicious!

Ingredients Needed for Sweet Potato Pecan Tart

3 sweet potatoes, diced
2 tablespoons of brown sugar
1 ounce butter, melted
1 tablespoon dark corn syrup
2 teaspoons of vanilla extract
1 ounce pecan nut
1 tablespoon heavy cream
3 eggs
1 tablespoon sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
7 ounces of tart crust

How to Cook Sweet Potato Pecan Tart

  1. Add the diced sweet potatoes in a baking tray and drizzle them a bit with olive oil.
  2. Slide the tray into the oven for the next 40 minutes at 370 degrees F/185 degrees C.
  3. Mix a tablespoon of brown sugar, half of the melted butter, corn syrup, and 1 teaspoon of vanilla extract. Add the pecan nuts and mix.
  4. Add 1 tablespoon of heavy cream over the roasted sweet potatoes and blend them until smooth.
  5. Add the eggs in a large bowl. Add the remaining brown sugar and sugar. Mix until smooth.
  6. Add the remaining melted butter, vanilla extract, cinnamon, nutmeg, and salt. Mix and add the sweet potato mash.
  7. Again, start mixing until you obtain a homogenous mixture.
  8. Dust your working space with flour and level the crust with a rolling pin.
  9. Add the crust in a loaf tin, fully covering the bottom and sides.
  10. Add the sweet potato mixture inside the tray and top it with the pecans.
  11. Slide the tin into the oven for the next 25 minutes at 350 degrees F/175 degrees C.

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