Sweet Potato Tart with a Pecan Crust Recipe
Autumn is the perfect time to enjoy the flavors of sweet potatoes and pecans. And what better way to do it than in a delicious sweet potato tart! This recipe is perfect for a special occasion or a cozy night in, and it is sure to impress your guests with its rich and buttery flavor.
![Sweet Potato Tart](https://greatfoodrecipes.com/wp-content/uploads/2023/02/sweet-potato-tart2.jpg)
The crust of this sweet potato tart is made from crushed pecans, giving it a nutty and crunchy texture that pairs perfectly with the sweet and creamy filling. And the best part is, this recipe is actually quite easy to make! So, let’s dive into the recipe.
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π₯ Ingredients
Ingredients:
- 1 1/2 cups pecan halves
- 1/4 cup unsalted butter, melted
- 3 tablespoons brown sugar
- 1/2 teaspoon salt
- 2 large sweet potatoes, peeled and sliced into rounds
- 3/4 cup heavy cream
- 2 eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 2 tablespoons maple syrup
- 1/4 cup light brown sugar
- 2 tablespoons unsalted butter, melted
πͺ Instructions
Instructions:
- Preheat your oven to 350Β°F.
- In a food processor, crush the pecans into fine crumbs. Transfer the pecan crumbs to a large bowl and mix in the melted butter, 3 tablespoons of brown sugar, and salt.
- Press the pecan mixture into a 9-inch tart pan and bake for 8-10 minutes, or until the crust is golden brown. Remove from the oven and set aside.
- In a medium saucepan, boil the sweet potato slices until they are soft and tender. Drain the water and mash the sweet potatoes with a fork or potato masher.
- In a large bowl, beat the eggs with the heavy cream, vanilla extract, nutmeg, and cinnamon. Add in the mashed sweet potatoes and mix until well combined.
- Pour the sweet potato mixture into the pecan crust. Bake for 30-35 minutes, or until the filling is set.
- In a small bowl, mix together the maple syrup, light brown sugar, and melted butter. Brush the mixture onto the top of the sweet potato tart and broil for 2-3 minutes, or until the top is golden and crispy.
- Serve the sweet potato tart warm, garnished with fresh thyme or pecan halves, if desired.
π Top tip
This sweet potato tart is a beautiful and delicious dessert that will be a hit with your friends and family. The pecan crust provides a nutty flavor and crunch, while the sweet potato filling is creamy and rich. And the maple syrup glaze on top gives it just the right amount of sweetness.
Whether you’re celebrating the fall season or just looking for a sweet treat, this sweet potato tart is the perfect choice. So, grab your ingredients and get ready to bake something delicious!
π Recipe
Sweet Potato Tart
INGREDIENTS
- 1 1/2 cups pecan halves
- 1/4 cup unsalted butter melted
- 3 tablespoons brown sugar
- 1/2 teaspoon salt
- 2 large sweet potatoes peeled and sliced into rounds
- 3/4 cup heavy cream
- 2 eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 2 tablespoons maple syrup
- 1/4 cup light brown sugar
- 2 tablespoons unsalted butter melted
INSTRUCTIONS
- Preheat your oven to 350Β°F.
- In a food processor, crush the pecans into fine crumbs. Transfer the pecan crumbs to a large bowl and mix in the melted butter, 3 tablespoons of brown sugar, and salt.
- Press the pecan mixture into a 9-inch tart pan and bake for 8-10 minutes, or until the crust is golden brown. Remove from the oven and set aside.
- In a medium saucepan, boil the sweet potato slices until they are soft and tender. Drain the water and mash the sweet potatoes with a fork or potato masher.
- In a large bowl, beat the eggs with the heavy cream, vanilla extract, nutmeg, and cinnamon. Add in the mashed sweet potatoes and mix until well combined.
- Pour the sweet potato mixture into the pecan crust. Bake for 30-35 minutes, or until the filling is set.
- In a small bowl, mix together the maple syrup, light brown sugar, and melted butter. Brush the mixture onto the top of the sweet potato tart and broil for 2-3 minutes, or until the top is golden and crispy.
- Serve the sweet potato tart warm, garnished with fresh thyme or pecan halves, if desired.
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NUTRITION
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