Saturday, October 27, 2012

Sweet Potato Tart

Let me tell you…this tart is amazing!  I love sweet potato pie and this tart makes it even easier to make with a quick crust and creamy filling.  It comes together with just a few ingredients and a food processor!  I like to make this on a lazy day when I’m just kind of around the house.  It doesn’t take a lot of work and babysitting, just a little time!

  • 1 ½ Cups Graham Cracker Crumbs
  • 1 Egg White
  • 4 Medium Sweet Potatoes
  • 3 Eggs
  • ¾ Cup Plain Greek Yogurt
  • ½ Cup Milk
  • ¼ Cup Brown Sugar
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon Cinnamon
  • ¼ teaspoon Ground Ginger
  • ¼ teaspoon Freshly Grated Nutmeg

Preheat oven to 350 degrees

First: prick the sweet potatoes with a fork and bake for about 1 hour, until done; cool and peel.

Second: Combine the graham crackers and egg white in the bowl of a food processor and process to combine.  Press into a tart pan with a removable bottom.  I use a glass to press the crumbs in nice and tight and go up the sides just a little.

Third: wipe out the food processor bowl and add the potatoes, eggs, yogurt, milk, sugar, vanilla, and spices to potatoes and process until well combined. 

Finally: bake for 35 – 40 minutes, until set.  Cool to room temperature and chill for at least an hour.  Enjoy! 

I love this tart.  If you have never had sweet potato pie it is reminiscent of pumpkin but more dense and rich.  My favorite way to serve this tart is with a drizzle of honey.  It really hits the spot without being overly sweet.  You will be really happy you tried this and it may just become part of your holiday menu!      

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