Recipe courtesy of Tanya Holland

Sweet Potato Tart

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  • Total: 1 hr 30 min
  • Prep: 50 min
  • Cook: 40 min
  • Yield: 8 servings
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Pastry dough:

4 1/2 cups flour

12 ounces cold diced butter

2 teaspoons salt

3/4 to 1 cup ice water


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


  1. 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.
  2. 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.
  3. 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.
  4. Whip cream, cinnamon, and sugar to desired consistency.