Sweet Potato Tart

To make up for my blogging absence, here is a wonderful recipe for a Sweet Potato Tart that I taught in December's Holiday Sides class. Obviously, my promise from the last post is going to be delayed (I promise not to make promises anymore). I do still have a special Parsnip blog in the works with my new favorite recipe that I will post after my Winter Root Vegetables class is complete. For now, try this tasty gluten-free and dairy-free dessert.

Sweet Potato Tart

Serves: 6-8

Preparation time:

Ingredients

1 teaspoon coconut oil 

3 sweet potatoes, roasted

6 medjool dates, pitted

1 teaspoon salt

½ cup honey

¼ sweet rice flour

¼ cup potato starch

½ teaspoon cinnamon

¾ teaspoon nutmeg

½ teaspoon cardamom

Crust:

2 cups almonds

10 medjool dates, pitted

Preparation

Preheat oven to 350 degrees. Grease an 8-inch pie or cake pan with coconut oil or vegan butter. 

Puree the roasted sweet potatoes with the skins on (if they are organic). Once it is creamy add the dates and puree again. Transfer to a large mixing bowl and combine with the salt, honey, rice flour, potato starch, cinnamon, nutmeg and cardamom.

Clean out the food processor and pulse the almonds and dates for the crust until uniformly chopped, but not powdery. Then place in the pie pan or cake dish and press down to flatten. Then pour the sweet potato filling on top and place in the oven.

Bake for 20-25 minutes. It is done when you touch the top and it none of the filling sticks to your fingers. Glaze with the recipe below and then put in the refrigerator to chill before serving. The crust on this tart will likely crumble. Use the crust crumbs left in the pie dish to garnish the top of the tart when serving. Coconut whip cream is also a great addition!

Recipe adapted from Allyson Kramer’s Sweet Potato Tart with Maple Icing on allysonkramer.com

Until next time. Eat it all up, 

D