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Sweet Potato Pecan Tart

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!
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!

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Ingredients

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

Ingredients

Steps

1
Done

Add the diced sweet potatoes in a baking tray and drizzle them a bit with olive oil.

2
Done

Slide the tray into the oven for the next 40 minutes at 370 degrees F/185 degrees C.

3
Done

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
Done

Add 1 tablespoon of heavy cream over the roasted sweet potatoes and blend them until smooth.

5
Done

Add the eggs in a large bowl. Add the remaining brown sugar and sugar. Mix until smooth.

6
Done

Add the remaining melted butter, vanilla extract, cinnamon, nutmeg, and salt. Mix and add the sweet potato mash.

7
Done

Again, start mixing until you obtain a homogenous mixture.

8
Done

Dust your working space with flour and level the crust with a rolling pin.

9
Done

Add the crust in a loaf tin, fully covering the bottom and sides.

10
Done

Add the sweet potato mixture inside the tray and top it with the pecans.

11
Done

Slide the tin into the oven for the next 25 minutes at 350 degrees F/175 degrees C.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

345 kcal
Calories
6 g
Protein
20 g
Fat
36 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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