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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!
Servings:
9
Prep Time:
20
minutes
minutes
Cook Time:
45
minutes
minutes
Cooling Time:
1
hour
hour
Total Time:
1
hour
hour
5
minutes
minutes
Ingredients
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
Instructions
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.
Nutrition
Calories:
582
kcal
Carbohydrates:
80
g
Protein:
7
g
Fat:
27
g
Saturated Fat:
3
g
Cholesterol:
37
mg
Sodium:
49
mg
Potassium:
285
mg
Fiber:
4
g
Sugar:
41
g
Vitamin A:
4162
IU
Vitamin C:
1
mg
Calcium:
64
mg
Iron:
2
mg
Author:
Chef Billy Parisi