Sweet Potato Tart

Total Time:
1 hr 30 min
50 min
40 min

8 servings

  • Pastry dough:
  • 4 1/2 cups flour
  • 12 ounces cold diced butter
  • 2 teaspoons salt
  • 3/4 to 1 cup ice water
  • Filling:
  • 2 cups cooked sweet potatoes, peeled, boiled, drained, and mashed
  • 4 eggs
  • 1 cup light brown sugar
  • 1 orange, juiced
  • 1 cup heavy cream
  • 2 ounces unsalted butter, melted and slightly cooled
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon fresh grated nutmeg
  • Cinnamon Whipped Cream:
  • 2 cups heavy cream
  • 1 tablespoon ground cinnamon
  • 1 tablespoon sugar

In a food processor, combine the flour, butter, and salt, and pulse until the mixture is very coarse. Pour the flour/butter into a large bowl and add the ice water. Pour out onto a clean, flat surface into a large log. Using the palm of your hand, gently push and pull the mixture to form it into a dough.

Do not knead, you are just slightly manipulating it. Form into a disc and wrap. Chill. Roll out on floured surface and place in greased 9-inch tart pan. Blind bake tart shell for 10 minutes in a 350 degree F oven.

In a mixing bowl, combine sweet potato puree, eggs, sugar, orange juice, heavy cream, butter, and spiced thoroughly. Pour sweet potato mixture into tart shell and return to 350 degree F oven and bake for 25 minutes or until center is set. Let cool.

Whip cream, cinnamon, and sugar to desired consistency.

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