Sweet Potato Tart

5 from 5 votes

This Sweet Potato Tart is the ultimate show-stopping holiday dessert. Each bite is perfectly balanced between sweet and savory thanks to the sweet potato filling and buttery shortbread tart dough. It’ll give the pumpkin pie a run for its money!

Prep Time55

Cook Time35

Course: Dessert

Cuisine: American

Servings: Pieces

Calories: 626kcal

Author: Emily Laurae

Equipment

Ingredients

Tart Dough

¾ Cup + 2 Tbsp Unsalted Butter room temperature
1 teaspoon Vanilla Paste or vanilla extract
½ teaspoon Salt
1 ¼ Cup Powdered Sugar
½ Cup Almond Flour
¾ Cup All-Purpose Flour
2 Eggs room temperature
2 ¼ Cups Bread Flour

Sweet Potato Filling

1 ½ cup Roasted Sweet Potato Cooked
1 cup Sweetened Condensed Milk
2 Eggs
1 teaspoon Cinnamon
1 teaspoon Ginger
¼ teaspoon Allspice
¼ teaspoon Nutmeg

Garnish

Cacao Nibs
Walnuts
Powdered Sugar

US Customary - Metric

Instructions

Tart Dough

In a stand mixer using a paddle attachment, start by mixing sugar, butter, vanilla paste, salt, almond, and all-purpose flour mixing until combined. Take a moment to scrape the mixing bowl
¾ Cup + 2 tablespoon Unsalted Butter, 1 teaspoon Vanilla Paste , ½ teaspoon Salt , 1 ¼ Cup Powdered Sugar , ½ Cup Almond Flour , ¾ Cup All-Purpose Flour
Add room temperature eggs one at a time, mixing between additions
2 Eggs
Add bread flour, making sure to not overmix
2 ¼ Cups Bread Flour
Wrap dough tightly in plastic wrap – then place in the fridge to chill before using for at least one hour.
I tend to make my tart dough ahead of time so I throw it in the fridge until the next day. If using this method, remove your dough from the fridge 30 minutes before you plan to roll it out – you’ll find that it will be MUCH easier to work with!
Once your dough is rolled to the desired thickness, press gently into the bottom of your buttered tart pan, poking the bottom of the tart LIBERALLY with a fork, and place in the freezer to chill for 20-30 minutes. This is essential – your tart shells are less likely to shrink while baking if you take the time to freeze your shells.
Preheat oven to 350 degrees Fahrenheit
Line the shell with parchment paper and baking rice/beans/pie weights to further prevent the dough from puffing up.
Bake for 20 minutes before removing from the oven and cooling slightly.

Sweet Potato Filling

Add all ingredients into a blender and pulse until evenly mixed
1 ½ cup Roasted Sweet Potato , 1 cup Sweetened Condensed Milk, 2 Eggs, 1 teaspoon Cinnamon, 1 teaspoon Ginger, ¼ teaspoon Allspice, ¼ teaspoon Nutmeg
Pour evenly into the tart shell and smooth filing with an offset spatula
Add filling into par-baked tart crust and bake for 15 minutes. If you start to see browning occur on the tart shell, cover the tart shell edges with foil to prevent further color. If you see browning happen on top of the filling, it's time to take it out of the oven!
Allow the tart to cool, then garnish with toasted chopped walnuts, cacao nibs, and powdered sugar before serving.
Cacao Nibs, Walnuts, Powdered Sugar

Notes

Frequently asked questions

Can you use this recipe to make mini sweet potato tarts? Of course! Both the filling and tart dough can be prepared the same as the larger tart. Just replace the large pan with small circular tart pans. The mini tarts shouldn’t need as much time in the oven so be sure to watch them carefully.
Can you make it ahead of time? To make the tart dough made ahead of time, simply wrap the ball of dough or pastry-filled tart pan in plastic wrap and keep it in your fridge for up to 1 week. It’s also really easy to freeze (see instructions below)!
The baked and cooled sweet potato tart (without the garnish) can be made 2 days ahead of time. Just keep it covered in the fridge until it’s time to eat.
Can you freeze tart dough? Absolutely! Just wrap the unbaked dough or baked shells in plastic wrap and freeze up to 2 months.

Nutrition