Sweet potato tart
Sweet potato tart requires about 45 minutes from start to finish. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 728 calories, 21g of protein, and 51g of fat per serving. For $2.47 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 3. This recipe is liked by 123 foodies and cooks. This recipe from A Dash of Compassion requires agave nectar, salt, pecan, and ground cinnamon. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is outstanding. Sweet Potato Tart Tatindam Good Sweet By David Guas & Raquel Pe, Sweet Potato Tart, and Sweet Potato Tart Tatin are very similar to this recipe.
Servings: 3
Ingredients:
2 tbsp agave nectar
1 1/2 cups almonds
1/4 cup chopped dates
1 tsp ground cinnamon
1/8 tsp ground cloves
2 tbsp nondairy milk
1/4 tsp nutmeg
8 pecan halves, for garnish
pinch of salt
1/4 tsp sea salt
2 cups cooked and mashed sweet potato
1/2 cup walnuts
1/4 cup boiling water
Equipment:
food processor
springform pan
tart form
blender
offset spatula
wire rack
frying pan
Cooking instruction summary:
Place the almonds and walnuts in a food processor and process until crumbly (but don't process for too long or it will become oily). Add the dates and pulse to combine. It should form a crumbly dough and stick together when pressed between two fingers. Press the dough firmly into the bottom of a small springform pan or a tart pan with a removable bottom (I used a 5-inch springform pan). Set aside.Soak the dates in the boiling water for about 15 minutes to soften, and then puree the dates and soaking water in a blender or food processor.Add the remaining ingredients and blend until smooth. It will be fairly thick. (You can add more agave if you prefer a sweeter pie.)Spoon the filling on top of the crust and smooth it out with an offset spatula or the back of a spoon. Top with pecan halves.Bake at 325 degrees for about 20 minutes, or until the filling is no longer sticky when touched. Be careful not to overbake or the crust will burn. Set the pan on a wire rack and allow to cool. Refrigerate until ready to serve. Drizzle with maple syrup or agave nectar before serving, if desired.
Step by step:
1. Place the almonds and walnuts in a food processor and process until crumbly (but don't process for too long or it will become oily).
2. Add the dates and pulse to combine. It should form a crumbly dough and stick together when pressed between two fingers. Press the dough firmly into the bottom of a small springform pan or a tart pan with a removable bottom (I used a 5-inch springform pan). Set aside.Soak the dates in the boiling water for about 15 minutes to soften, and then puree the dates and soaking water in a blender or food processor.
3. Add the remaining ingredients and blend until smooth. It will be fairly thick. (You can add more agave if you prefer a sweeter pie.)Spoon the filling on top of the crust and smooth it out with an offset spatula or the back of a spoon. Top with pecan halves.
4. Bake at 325 degrees for about 20 minutes, or until the filling is no longer sticky when touched. Be careful not to overbake or the crust will burn. Set the pan on a wire rack and allow to cool. Refrigerate until ready to serve.
5. Drizzle with maple syrup or agave nectar before serving, if desired.
Nutrition Information:
covered percent of daily need
