Description
The Sweet Potato Pecan Tart is a delightful dessert that combines the natural sweetness of sweet potatoes with the rich, nutty flavor of pecans, creating a unique taste perfect for any occasion.
Ingredients
- Sweet Potatoes: 2 medium sweet potatoes (about 500 grams)
- Pecans: 1 cup (about 120 grams), toasted and roughly chopped
- Brown Sugar: 3/4 cup (about 150 grams)
- Ground Cinnamon: 1 teaspoon
- Ground Nutmeg: 1/2 teaspoon
- Vanilla Extract: 1 teaspoon
- Unsalted Butter: 4 tablespoons (about 60 grams), melted
- Eggs: 2 large
- Pre-made Pie Crust: 1 (9-inch, about 230 grams)
Instructions
- Prepare the crust by placing the pre-made pie crust in a 9-inch pie dish and crimping the edges.
- Bake the sweet potatoes, then peel and mash them in a mixing bowl.
- Add brown sugar, cinnamon, nutmeg, vanilla extract, melted butter, and eggs to the mashed sweet potatoes and mix until creamy.
- Prepare the pecan topping by chopping the toasted pecans.
- Pour the sweet potato filling into the prepared pie crust and smooth the top.
- Sprinkle the chopped pecans over the filling and gently press them down.
- Bake the tart in a preheated oven for 45-50 minutes until set and golden brown.
- Let the tart cool at room temperature for at least 30 minutes before serving.
Notes
- Choose medium-sized, firm sweet potatoes for the best flavor.
- Keep ingredients cold for a flaky crust.
- Pre-bake the crust to avoid a soggy bottom.
- For gluten-free, use a gluten-free pie crust.
- For vegan, substitute eggs with flaxseed meal or chia seeds and use coconut oil instead of butter.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Sweet Potato Pecan Tart, dessert, Southern cuisine, Thanksgiving dessert