Description
Discover the incredible flavor of this gluten-free sweet potato tart recipe. With natural sweetness and no-added sugar, this versatile recipe works just as well as a healthy dessert as it does a wholesome side dish for any occasion. The cinnamon and blood orange olive oil infused crust make it truly delectable.
Ingredients
CRUST:
1 3/4 cups almond flour
1/2 cup tigernut flour
1 tablespoon Ceylon cinnamon
1 teaspoon fine sea salt
1 egg at room temperature, beaten
2 tablespoons blood orange infused olive oil
1/4 cup cold water
1 teaspoon TeakiHut Organic Monk Fruit Powder (optional)
*See Notes below for substitutions
FILLING:
2 1/4 – 2 1/2 pounds sweet potatoes with skin, roughly chopped
1 tablespoon ghee or butter
2 teaspoons Ceylon cinnamon
Instructions
BAKE THE CRUST
- In a large glass or stainless-steel mixing bowl, combine the dry crust ingredients and stir to combine. Add the beaten egg and olive oil and mix using a pastry blender or your hands. Add cold water, 1 tablespoon at a time, and mix until a stiff dough forms. It should hold together but remain fairly dry.
- Form the dough into a ball, cover and refrigerate for about 20 minutes to firm up.
- Preheat the oven to 350º.
- Press chilled dough into a 10” tart dish, starting in the center and working out. Using your fingers and the heel of your palm, gently press the dough up the sides of the dish until it’s evenly spread. Pierce the crust with a fork 20-25 times so it doesn’t puff up during baking. Place the tart on a rimmed baking sheet and bake for 20 mins at 350º. Once baked, remove from the oven and increase the temperature to 400º.
Meanwhile, prepare the filling.
MAKE THE FILLING
- Leaving the skins intact, roughly chop the sweet potatoes and add them to a large stock pot, covering them with water by about 1-2”. Bring to a boil and cook until the largest pieces are easily pierced with a fork, about 10 minutes. Drain.
- Add approximately 1 cup of the sweet potatoes to a food processor and process on medium-high. Continue adding potatoes to the processor, ¼ cup at a time. Add the ghee and cinnamon and blend until the smooth, scraping the bowl if needed.
- Evenly spread the sweet potato tart filling into the baked crust and bake at 400º for 30 minutes.
Allow the tart to cool slightly prior to slicing. Serve with a dollop of Cashew Cream or Coconut Whipped Cream if desired. Enjoy it warm, at room temperature or chilled.
Lightly cover any leftovers with foil and store in the fridge for up to 3 days.
Notes
This recipe uses a 10” tart dish. If using a 12” dish, increase the flour by ¼ – ½ cup. Add more water (1 tablespoon at a time) and more olive oil (1 teaspoon at a time) until the dough reaches the right consistency.
Save Time: You don’t have to chill the dough. It’ll be stickier and harder to work with, but doable. Just be patient.
Vegan Option: A flax egg should work just as well, although I haven’t tested it. Make a flax egg by combining 1 tablespoon ground flaxseed and 3 tablespoons water, stir and let sit for about 5 minutes until a thick gel forms. Sub coconut oil for the ghee.
For Nut Allergies: Use a 1:1 Gluten-free flour instead of almonds. When measuring gluten-free flour, spoon it into the measuring cup instead of scooping. You’ll need more water–about 6 tablespoons.
