Spiced Sweet Potato Tart with Pecan Cookie Crust

finished tart

When I was invited to a holiday brunch hosted by the lovely folks at Vitamix and feedfeed to celebrate feedfeed’s amazing new Brooklyn space, I knew exactly what I wanted to create for the the event: a spiced sweet potato tart! Sweet potatoes are my spirit [root] vegetable and I eat them in some form nearly every day, and yet somehow I’ve never whipped them up into tart or pie form. (I can’t quite figure that one out, either.)

So, I swapped out pumpkin for sweet potatoes in my favorite pumpkin pie recipe, and switched up a walnut pressed crust to feature pecans (because what goes better with sweet potatoes and spice than deliciously buttery, toasted pecans?!) Along with plenty of freshly grated ginger, brown sugar, and a warming and cozy Winter Spice Seasoning courtesy of my friends at Vitamix, voila – my new favorite holiday dessert was born! It even turned out perfectly on the first try – certainly a sign that this one was meant to be 🙂

This tart isn’t only delicious, it’s also suuuuper easy to make (a requirement for this lazy baker…I don’t do complicated). The cookie-like pecan crust is a pressed crust — no dough rolling involved! — and the filling blends up into silky-smooth perfection in about 30 seconds in a high-powered blender (my trusty Vitamix Explorian of course, what else would I use? 😉 ) Needless to say this is the ONLY dessert I will be making this holiday season; cause why mess with perfection…

Check out the full recipe below and let me know if you make it!!

Pecan Cookie Crust:

1 cup shelled pecans, toasted (plus 16-18 pecan halves to decorate the top of the tart, reserved)

1 cup gluten-free flour (I use Bob’s Red Mill 1:1 GF)

1 tablespoon coconut sugar (or brown sugar)

1/4 teaspoon Winter Spice Seasoning

1/4 cup melted coconut oil

1/4 cup maple syrup


Preheat oven to 350F.

Combine pecans, flour, sugar, spice blend and salt in a food processor. Blend until the mixture has a coarse sandy texture. Add coconut oil and maple syrup and pulse until a dough forms. Press dough into a 10-inch fluted tart pan and chill for 15 minutes.

Bake crust until lightly browned, about 20 minutes. Set aside to cool.

Sweet Potato Filling:

1 cup mashed sweet potato (approx. 2 small sweet potatoes, baked and peeled)

2 large eggs

1/3 cup brown sugar or coconut sugar

2/3 cup half and half (or sub non-dairy milk of choice)

1 teaspoon freshly grated ginger root

1 tablespoon Winter Spice Seasoning


Preheat oven to 350F.

Combine all ingredients for the sweet potato filling in a high-speed blender (such as a Vitamix) and process until smooth, about 30 seconds. Pour mixture into cooled crust. Place on a rimmed baking sheet and bake at 350F until the filling is set in the center, 25 to 30 minutes. Serve warm or at room temperature decorated with remaining pecan halves.

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