Oh my goodness, let me tell you about this sweet potato tart that stole my heart at first bite! It’s the kind of dessert that makes you close your eyes and sigh – creamy, spiced just right, and with that perfect balance between sweet and earthy. I stumbled upon this recipe years ago when I had leftover sweet potatoes from Thanksgiving (we always make too many, don’t we?) and needed something special for dessert. What came out of my oven that day became our family’s new favorite treat.
What I love most about this sweet potato tart is how forgiving it is – whether you’re baking for a fancy dinner party or just craving something cozy on a Tuesday night. It comes together with simple ingredients you probably already have, and trust me, that first slice disappearing from your dessert plate will have everyone asking for seconds. The cinnamon and nutmeg make your kitchen smell like holiday magic while it bakes!
Over the years, I’ve made this tart dozens of times – adjusting spices here, trying different crusts there – but this version I’m sharing with you today? It’s the one my neighbors secretly hope I’ll bring to potlucks. It’s that good.
Why You’ll Love This Sweet Potato Tart
Let me count the ways this tart will become your new go-to dessert! It’s the kind of recipe that makes you look like a baking genius with minimal effort. Here’s what makes it so special:
- Effortless elegance – With just a few simple steps, you’ll have a dessert fancy enough for holidays but easy enough for weeknights.
- Comfort in every bite – That creamy sweet potato filling with warm spices feels like a hug from grandma’s kitchen.
- No-fail recipe – Forgiving enough for beginner bakers but impressive enough to wow foodie friends.
- Versatile superstar – Serve it warm with ice cream for dessert, or enjoy a slice with coffee for breakfast (no judgment here!).
- Crowd-pleaser magic – It disappears fast at potlucks and always gets recipe requests.
The best part? That first bite when the flaky crust meets the velvety filling – absolute perfection every time.
Ingredients for Sweet Potato Tart
Gather these simple ingredients – I bet most are already in your pantry! The magic happens when these humble items come together:
- 2 cups mashed sweet potatoes – About 2 medium potatoes, baked until fork-tender (none of that canned stuff!)
- 1 cup granulated sugar – Regular white sugar works perfectly here
- 1/2 cup unsalted butter, melted – Real butter makes all the difference
- 2 large eggs – Room temperature please – they mix in smoother
- 1/2 cup milk – Whole milk gives the creamiest texture
- 1 tsp vanilla extract – The good stuff, not imitation!
- 1/2 tsp ground cinnamon – Warm and cozy
- 1/4 tsp ground nutmeg – Just enough for that special something
- 1 unbaked pie crust – Homemade or store-bought – no shame in shortcuts!
That’s it! Simple ingredients, spectacular results. Now let’s make some tart magic happen.
How to Make Sweet Potato Tart
Okay, let’s get baking! This sweet potato tart comes together faster than you’d think – just follow these simple steps and you’ll be slicing into heaven before you know it. The key is taking your time with each step (but don’t worry, none are complicated!).
Preparing the Sweet Potato Filling
First things first – that gorgeous filling! In a large bowl, combine your mashed sweet potatoes (make sure they’re smooth – no lumps!) with the sugar. Mix them really well until they’re best friends. Now add your melted butter – pour it in slowly while stirring so it incorporates evenly. Crack in those eggs one at a time, mixing thoroughly after each. Splash in the milk and vanilla, then sprinkle your cinnamon and nutmeg like you’re seasoning with love. Keep mixing until everything is silky smooth – I like to use a whisk here to get out any stubborn lumps.
Assembling and Baking the Tart
Now for the fun part! Place your unbaked pie crust in its dish (no need to pre-bake it) and pour in that beautiful orange filling. Smooth the top with a spatula – it should come right up to the edge of the crust. Pop it in your preheated 350°F oven and bake for 50-60 minutes. You’ll know it’s done when the edges are golden and the center barely jiggles when you give it a gentle shake. If the crust starts getting too dark, just tent some foil over it. Let it cool completely before slicing – I know, the waiting is torture!
Tips for the Perfect Sweet Potato Tart
After making this tart more times than I can count, I’ve picked up some foolproof tricks to guarantee perfection every time. First, mash those sweet potatoes like you mean it – push them through a fine mesh strainer if you need to for ultra-smooth filling. And here’s a game-changer: let your filling ingredients come to room temperature before mixing – it prevents that dreaded curdled look when you add cold eggs to warm potatoes.
When baking, place a baking sheet underneath your pie dish – this catches any drips and helps the bottom crust crisp up nicely. The tart will puff up beautifully in the oven, then settle as it cools – that’s normal! Resist cutting into it while warm (I know, torture!) because letting it set completely gives you those picture-perfect slices.
One last secret? A light brushing of egg wash on the crust edges before baking gives you that gorgeous golden shine. These little touches make all the difference between good and “oh-my-goodness-what-is-this-magic” amazing!
Variations for Sweet Potato Tart
Oh, the fun we can have with this tart! Once you’ve mastered the basic recipe (and trust me, you will), try these delicious twists to make it your own. For a holiday version, add a pinch of cloves or allspice to the filling – it’ll smell like Christmas morning in your kitchen! Feeling indulgent? Stir in a handful of chocolate chips before baking – the melty pockets are pure bliss.
For texture lovers, sprinkle chopped pecans or walnuts on top before baking. And get this – swap half the sugar for maple syrup for that deep, autumnal flavor. My neighbor swears by adding a tablespoon of bourbon to the filling (just don’t tell the kids!). The possibilities are endless – that’s the beauty of this versatile tart!
Serving Suggestions for Sweet Potato Tart
Oh, let me tell you about dressing up this beauty! A simple dusting of powdered sugar makes it look bakery-fancy with zero effort – just tap your sieve lightly over the top. But if you want to go all out (and why wouldn’t you?), here are my favorite ways to serve it:
- Whipped cream clouds – Freshly whipped with a dash of vanilla is heavenly
- Vanilla ice cream – The warm-cold contrast is everything
- Caramel drizzle – Store-bought or homemade, it’s pure decadence
- Candied pecans – For that perfect crunch on top
My secret? Serve slightly warm slices on pretty plates with a sprig of mint – suddenly you’re hosting a gourmet dessert party! Breakfast version? Just call it “sweet potato pie” and enjoy with coffee.
Storage & Reheating Instructions
Now, let’s talk about keeping your sweet potato tart tasting fresh – because let’s be real, you might actually have leftovers (though in my house, that’s rare!). At room temperature, it stays perfect for about 2 days – just cover it loosely with foil or plastic wrap. For longer storage, pop it in the fridge for up to 5 days – the crust might soften a bit, but the flavor only gets better!
When reheating, my trick is to warm individual slices in a 300°F oven for 10 minutes – it brings back that just-baked magic without drying out. Microwave works in a pinch (15-20 seconds), but the crust won’t stay as crisp. And here’s a secret – cold slices straight from the fridge? Absolutely delicious with your morning coffee. Don’t ask me how I know!
Nutritional Information
Just so you know, each slice of this heavenly sweet potato tart comes in at about 320 calories – totally worth it if you ask me! These numbers are estimates though, since ingredients can vary. The good news? You’re getting vitamin A from those sweet potatoes along with that deliciousness. Remember, baking is about joy first, numbers second!
Frequently Asked Questions About Sweet Potato Tart
Over the years, I’ve gotten so many questions about this tart – here are the ones that pop up most often with my tried-and-true answers!
Can I use canned sweet potatoes instead of fresh?
Oh honey, I know it’s tempting, but fresh makes all the difference! Canned sweet potatoes often have extra syrup and just don’t give that same velvety texture. If you’re in a real pinch, drain and rinse them well, then mash thoroughly – but fresh is worth the extra step!
My tart cracked while cooling – what went wrong?
Don’t panic! This happens sometimes if the oven temp was too high or if it baked a tad too long. The good news? It still tastes amazing! Next time, try baking at 325°F for a bit longer, and let it cool gradually in the oven with the door cracked open.
Can I make this ahead of time?
Absolutely! In fact, I think it tastes even better the next day. Bake it completely, let it cool, then cover tightly and refrigerate for up to 2 days before serving. Bring to room temp or warm slightly before serving.
Help! My filling is too runny!
No worries – happens to the best of us! Next time, make sure your mashed sweet potatoes aren’t too watery (drain them well after cooking). For this batch, just bake it 10-15 minutes longer until set. It’ll still be delicious!
Can I freeze leftovers?
You bet! Wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw in the fridge overnight and reheat gently. The texture changes slightly, but it’s still mighty tasty!
I can’t wait to hear how your sweet potato tart turns out! Did you add your own twist? Maybe sneak in that bourbon like my neighbor? Drop a comment below – I read every one (and often steal your brilliant ideas!). Snap a photo of your masterpiece and tag me on social too – nothing makes me happier than seeing your kitchen creations!
PrintIrresistible Sweet Potato Tart Recipe in Just 10 Steps
A delicious and simple sweet potato tart recipe perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups mashed sweet potatoes
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 unbaked pie crust
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine mashed sweet potatoes, sugar, melted butter, eggs, milk, vanilla extract, cinnamon, and nutmeg. Mix well.
- Pour the mixture into the unbaked pie crust.
- Bake for 50-60 minutes or until the center is set.
- Remove from the oven and let it cool before serving.
Notes
- Ensure the sweet potatoes are fully mashed for a smooth texture.
- You can adjust the sugar level based on your preference.
- Allow the tart to cool completely for easier slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
