I adore sweet potatoes. I could go for them any time of day. Today, I had this sweet potato tart for breakfast. It was pretty awesome, and went well with my pumpkin flavored coffee that I have been trying to use up. Although it is easy to make, it would be a royal pain if you did not have a food processor handy.
Spice as desired with this one, the batter is great on it’s own. For some reason I default into using three particular spices when I bake things that are orange. Whatever you decide, it is good both ways: super flavorful without lots of sugar…. (from a bag).
Okay, the glaze is pure sugar… but I couldn’t resist.
Sweet Potato Tart with Maple Icing
- 2 medium sized sweet potatoes, about 2 cups cooked
- 10 Medjool dates, pitted
- 1 tsp salt
- 2/3 cup Agave
- 1/4 cup potato starch
- 1/4 cup sweet white rice flour
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1/2 tsp cardamom
- 2 cups almonds
- 4 Medjool dates, pitted
- 1 cup confectioner’s sugar
- 1/2 cup 100% maple syrup
First, cook your sweet potatoes, by either baking or microwaving. I microwaved mine because I am always looking for that shortcut. If you would like to do the same, poke holes all over both sweet potatoes using a fork. Microwave each one individually for about 5 minutes, or until tender. Mine were each done at exactly 5 minutes, and they were about the length of a basic spoon. I then ran them under cold water and let cool for a few minutes. Next, I cut them in half, across the middle and scooped out the cooked potato. Once you have your cooked sweet potatoes ready, set aside.
Preheat Oven to 350 degrees.
Grease a small pie or spring-form pan. I just used an 8″ cake pan. Now, take the almonds and dates for your crust and blend in food processor until a course meal forms. Press firmly into greased pan.
Next, clean out any remaining almond/date mixture from your food processor and toss in your cooked sweet potatoes, agave, salt and pitted dates. Blend in food processor until smooth. The mixture should look like this:
Transfer pureed mixture into large mixing bowl and add in rice flour and potato starch and spices. Mix until smooth. The mixture will be thick. Using a flat spatula, spread into pan on top of almond crust.
~This isn’t like pumpkin pie. You will have to work the batter to get it smooth. It is not difficult, but it doesn’t come by itself. I found it easiest to make circular strokes until it all evened out~
Bake in preheated oven for about 25-35 minutes. Just make sure you keep checking on it after about 20 minutes. It will be done when you can touch the top of the tart, and the batter does not stick to your finger. :)
Be careful not to overbake, or your crust will begin to burn. Once out of the oven, place on wire rack and let cool.
Now, make glaze by combining confectioner’s sugar and maple syrup and whisk together quickly until super smooth. Drizzle on top of tart (or pour!), and chill in refrigerator.
Serve cold. ( I found that I needed to run a knife around the rim of my pan to prevent the tart from sticking when trying to cut pieces out , but I didn’t grease the pan very well.)