Gluten-Free Sweet Potato Tart

  • Difficulty: Medium
  • 2 hours
  • 8 servings

This gluten-free sweet potato tart is made with a mixture of almond meal and oat flour instead of wheat flour. If you want to make it vegan, skip the butter and grease the pan with some coconut oil.

Ingredients Needed for Gluten-Free Sweet Potato Tart

½ cup almond meal
½ cup oat flour
0.5 ounce arrowroot, shredded
1 tablespoon agave syrup
1 tablespoon coconut oil
salt
1 teaspoon butter
2 sweet potatoes, boiled
¼ cup coconut cream
1 tablespoon maple syrup
3 teaspoons of arrowroot powder
2 tablespoons of orange juice
2 tablespoons of lemon juice
½ teaspoon orange zest
½ teaspoon lemon zest
1 teaspoon cinnamon
½ teaspoon ginger powder
½ teaspoon allspice powder
½ teaspoon nutmeg powder
½ teaspoon vanilla powder
whipped coconut cream, for serving

How to Cook Gluten-Free Sweet Potato Tart

  1. Add the almond meal and oat flour to your food processor. Pulse to combine them a little.
  2. Add the arrowroot, agave syrup, and coconut oil. Pulse again. Season the mixture with some salt.
  3. Butter a tart pan (8-inch/20 cm in diameter), then add the almond and oat mixture to it. Press the mixture to the bottom and edges of the pan using a spoon. Bake the crust for 15 minutes at 400˚F/200˚C.
  4. Mash the boiled sweet potatoes, then add the coconut cream, maple syrup, arrowroot powder, orange and lemon juice and zest, cinnamon, ginger powder, allspice powder, nutmeg, and vanilla powder. Use a hand mixer to combine all the ingredients.
  5. When the crust is baked, let it cool a little, then add the sweet potato filling. Bake the tart for 45 minutes at 380˚F/190˚C.
  6. If you want, serve the tart with coconut whipped cream.

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