Sweet Potato Tart Recipe with Cornmeal Pie Crust – this super easy to make and delicious tart is loaded with sweet potatoes and topped off with a tasty pecan streusel!
This is a sponsored conversation written by me on behalf of Thrive® Algae Oil. The opinions and text are all mine.
The holidays are just loaded with desserts.
There’s no way around it.
Since I usually over indulge in all the deliciousness, I thought it would be okay to take a step back and make something that is amazing but not jam packed with sugar and butter, like this Sweet Potato Tart Recipe with Cornmeal Crust.
Thank goodness for Thrive Algae Oil, which is the best cooking oil for your heart out there. With its light, neutral flavor, I can make this sweet potato tart without suffering in the flavor department.
How to Make a Sweet Potato Tart:
To me, sweet potato tarts and pies are hands down better then pumpkin pies.
I don’t know what it is, but it just tastes so much better and fresher.
Making a sweet potato tart is super easy, it just starts with baking some sweet potatoes.
Once they are cooked you remove them from the skin and mash them up with some eggs, brown sugar and a little bit of .
What is Thrive Algae Oil?
I know what you’re thinking, algae oil in dessert?!
Let me be the first to tell you that Thrive Algae Oil is incredibly neutral in flavor, in fact I dare you to try and tell me it isn’t!
It’s made from sustainable on land algae fermentation tanks and boasts the highest amount of monounsaturated fats and lowest amount of saturated fats compared to other oils.
Probably my favorite part about Thrive Algae Oil is its smoking point is up to 485°.
In other words, it’s a good fat and a wonderful supplement to butter.
Making a Homemade Cornmeal Crust:
I thought it would be cool to change up the normal everyday crust and make a cornmeal crust.
It’s really just about swapping out some flour with some cornmeal in a typical pie crust recipe.
The cornmeal is going to add some awesome texture and flavor to the pie crust as well as complementing the sweet potato tart filling.
The only different in making this pie crust is that we are going to swap out butter with Thrive Algae Oil.
Told you, this sweet potato tart recipe will be a bit more guilt free!
The greatest part is that you simply add the ingredients together in a food processor and process on high speed while slowly drizzling in the oil until it makes a meal.
Form the cornmeal pie crust to a tart pan and then simply load it up with the sweet potato filling.
How to Make a Pecan Streusel:
Is there anything that can finish off a dessert like streusel?
It’s something that is so simple to make but is incredibly delicious.
Here’s how you make a pecan streusel.
- STEP 1: Add the flour, brown sugar and pecans to a food processor.
- STEP 2: Pulse on high while drizzling in Thrive Algae Oil.
- STEP 3: Transfer to a bowl and fold in some mini marshmallows.
- STEP 4: Add the streusel to the top of the sweet potato tart filling.
- STEP 5: Bake!
Serving a Sweet Potato Tart:
The coolest thing about a sweet potato tart is that you can serve it warm or cool, totally up to you.
Believe it or not this tart can actually double as an amazing side dish to any holiday meal or as fantastic dessert, you choose!
Sweet Potato Tart Recipe with Cornmeal Pie Crust
For the Filling:
- 2 large sweet potatoes
- ¾ cup of brown sugar
- 2 eggs
- 3 tablespoons of Thrive Algae Oil
- ¼ cup of milk
- 1 teaspoon of cinnamon
For the Crust:
- 1 cup of flour
- 1 cup of cornmeal
- 1/3 cup Thrive Algae Oil
- ¼ cup ice cold water if needed
For the Pecan Streusel:
- ¾ cup brown sugar
- ¾ cup flour
- ¾ cup pecans
- ¼ cup Thrive Algae Oil
- ¾ cup marshmallows
- Preheat the oven to 375°.
- Add the sweet potatoes to the oven and cook for 60 to 70 minutes or until softened.
- Remove the potatoes, peel, add to a bowl and mash with brown sugar, eggs, oil, milk and cinnamon. Set aside.
- Crust: Add the ingredients to a food processor and pulse on high until a meal is formed.
- Transfer the mixture to an 8” tart pan and form to mold it to the pan.
- Add the sweet potato filling to the center of the cornmeal crust. Set aside.
- Streusel: Add the brown sugar, flour and pecans to a food processor and pulse on high while drizzling in the oil.
- Pulse until it becomes thick like a meal and then transfer to a bowl. Fold in the marshmallows.
- Sprinkle the streusel overtop of the sweet potato filling and bake at 375° for 45 minutes.
- Serve warm or cool.