I originally envisioned this recipe as a Sweet Potato Pie, which I did test, once, and then promptly remembered that I can’t stand making pies. I don’t like dealing with pie crusts, rolling them out, crimping the edges – it’s not something I enjoy. I decided on a tart instead, making a gluten-free oat and pecan crumb crust that you can uniformly – and easily – press into a sturdy tart pan with the help of a measuring cup.
While guests may expect pumpkin, I prefer the flavor, texture and color of rich sweet potatoes (they are also easier to cook!). This tart is for sure a showstopper on a holiday table and looks professional with a nice touch of sweet maple whipped cream.
I use a fluted, non-stick tart pan with a removable bottom. Baked tart can be made up to 2 days in advance; cover and refrigerate until ready to serve. You can roast the sweet potatoes (also cover and refrigerate once cooked) up to 2 days before baking the tart.
Sweet Potato Tart with Toasted Oat Crust
serves 8
Ingredients
1 1/4 cups pecan halves
3/4 cup rolled oats, not instant
2 tablespoons unsalted butter, melted
3/4 cup maple syrup, divided
Kosher salt
1 cup cooked sweet potato flesh from Roasted Sweet Potatoes
1 cup heavy cream, divided
1 teaspoon grated orange zest
1/2 teaspoon grated fresh ginger
1/4 teaspoon ground nutmeg
2 large eggs
Preheat oven to 350 degrees F.
Toast pecans and oats on a rimmed baking or half sheet pan until fragrant and lightly toasted, about 7 to 9 minutes. Allow mixture to cool completely.
Process toasted pecans and oats, butter, 2 tablespoons maple syrup and 1 pinch of salt in a food processor fitted with a steel blade until finely ground, about 1 minute. Press mixture into bottom and up the sides of a 9 or 9 1/2-inch tart pan, using a straight-edged measuring cup to push crumbs into the edges of pan. Place tart pan on a rimmed baking or half sheet pan and bake until set, about 12 to 15 minutes. Allow tart crust to cool completely on a rack.
Combine sweet potato flesh, 1/2 cup cream, 1/2 cup maple syrup, orange zest, ginger, nutmeg and 2 pinches of salt in the bowl of food processor fitted with a steel blade until smooth. Add the eggs and pulse until just combined. Do not overmix. Pour mixture into cooled crust and bake until filling is just set, about 35 to 40 minutes. Allow tart to cool completely on a rack. Chill at least 2 hours.
When ready to serve, remove tart pan ring and place chilled tart on a serving platter or plate (you can remove the tart pan bottom by gently separating it from the crust with a thin but sturdy spatula. I tend to keep the pan bottom on the tart while serving just to keep it easy and avoid messing with the crust).
Place remaining 1/2 cream in a large bowl or the bowl of a stand mixer. Using a large ballon whisk, electric mixer or stand mixer fitted with a whisk attachment, beat cream to soft peaks. Add remaining 2 tablespoons maple syrup to the cream and continue beating until cream reaches soft peaks yet holds its shape. Using a rubber spatula, spread maple whipped cream over the center of tart. Cut into wedges and serve.