sweet potato tart recipe with marshmallow topping
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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!
Course Dessert, Side Dish
Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 1 hour 5 minutes
Servings 9
Calories 582kcal

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: 582kcal | Carbohydrates: 80g | Protein: 7g | Fat: 27g | Saturated Fat: 3g | Cholesterol: 37mg | Sodium: 49mg | Potassium: 285mg | Fiber: 4g | Sugar: 41g | Vitamin A: 83.2% | Vitamin C: 0.8% | Calcium: 6.4% | Iron: 13.7%