I’m a Certified Nutrition Coach, gluten-free recipe creator, and home detoxification expert with a focus on gut health. I show burned-out women with digestive issues how to take a proactive, holistic approach to healing by sharing nutrient-dense recipes, and sustainable lifestyle tips that are easy to implement in everyday life.
Perhaps the best thing about this gluten-free sweet potato tart recipe (besides the incredible flavor!) is its versatility. Is it a side dish? Is it a dessert? As my husband would say, “yes.” It’s whatever you want it to be.
For the sake of this post, I’m classifying it as a dessert. The subtle sweetness satisfies just like a pie or traditional tart at the end of a meal.
However, there’s no added sugar, so it also works as a side dish–that’s how my family enjoyed it at Thanksgiving. Move over sugar-laden sweet potato casserole, this gluten-free sweet potato tart is the new (much healthier) favorite.
Instead of adding brown sugar or maple syrup, I use pure monk fruit powder to sweeten the crust. While it’s not necessary, it enhances the flavor of the cinnamon and blood orange, giving this sweet potato tart a dessert vibe.
Monk fruit is a natural, zero-glycemic sweetener with a fruity flavor that works well in baking. I use TEAkiHut Organic Pure Monk Fruit Powder that I purchase on Amazon. Don’t let the tiny package fool you; it’s incredibly sweet, so a little bit goes a long way. One small bag typically lasts me about a year.
GLUTEN-FREE CRUST
To keep the tart crust gluten-free, I use a mixture of almond and tigernut flours. Naturally gluten-free, tigernut flour is made from a small, starchy root vegetable called a tigernut. It’s not a nut as the name implies.
Tigernut flour contains some natural sugar, but it’s also a great source of various vitamins and minerals, including calcium, iron, magnesium and zinc. Plus, it’s high in fiber, which feeds the gut microbiome and helps digestion.
While increasingly popular as a nutrient dense, gluten-free flour, tigernut isn’t yet a staple in grocery stores. You can buy it on Amazon or Thrive Market. I order mine from Thrive Market (enjoy 40% off your first box with my partner link).
HEALTHY MONOUNSATURATED FAT
Monounsaturated fatty acids (MUFA) promote a healthy heart. They help lower “bad” LDL cholesterol levels and triglycerides which may decrease the risk of heart attack or stroke.
This gluten-free sweet potato tart recipe contains extra virgin olive oil, almond and tigernut flours, which are all great sources of MUFAs.
Additionally, pairing healthy fat (such as MUFAs) and fiber with carbohydrates helps to slow the absorption of carbohydrates into your blood. This helps promote more balanced blood sugar levels.
Ingredients to Make a Gluten-Free Sweet Potato Tart
FOR THE CRUST
Almond flour – 1 ¾ cups of fine almond flour works well. I use either Bob’s Red Mill or Thrive Market Super Fine almond flour and they both work well. Bob’s tends to have slightly more moisture.
Tigernut flour – ½ cup added to the almond flour gives this sweet potato tart crust additional fiber and sweetness. If you don’t have any, just add the equivalent of almond flour to yield 2 ¼ cups.
Ceylon cinnamon – Ceylon cinnamon and sweet potatoes are a flavor match made in heaven. Plus, it helps regulate blood sugar levels. You’ll need 1 tablespoon of cinnamon for the crust and 2 teaspoons for the filling.
Salt – 1 teaspoon will do of any fine salt will work.
TeakiHut Organic Pure Monk Fruit Powder – This is optional. The added sweetness makes this sweet potato tart recipe taste more like dessert, but if you want to serve it as a less sweet side dish, leave it out. 1 teaspoon is plenty.
Egg – One room temperature egg, beaten, helps to bind the crust ingredients together.
Blood Orange Infused Olive Oil – This is the secret ingredient! The warm, citrusy notes of blood orange paired with cinnamon and sweet potato make flavor magic in your mouth. However, any high-quality extra virgin olive oil will work if you want a tart on the savory side. You’ll need 2 tablespoons regardless. (Get 10% off your first order at Pour Olive).
Cold water – As with any pastry, the colder the water, the better. Use up to ¼ cup, 1 tablespoon at a time. If you opt for 100% almond flour crust, or use another gluten-free alternative, you may need more or less.
FOR THE FILLING
Sweet Potatoes – You’ll need about 2 1/4 – 2 1/2 pounds of sweet potatoes. Leave the skins on for beneficial fiber and nutrients. Once they’re processed, you won’t even be able to tell. Just remove any roots or yucky spots.
Gheeor Butter – 1 tablespoon gives the sweet potato tart filling a subtle buttery flavor. Vegans can use coconut oil instead.
How to Make this Sweet Potato Tart Recipe
PREPARE & BLIND 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. Slowly add the cold water, 1 tablespoon at a time, and continue to mix until a stiff, relatively dry dough forms. It should hold together without being wet.
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 your way 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 the blind bake.
Place the tart dish 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.
PREPARE THE SWEET POTATO TART 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, about ¼ cup at a time. Add the ghee and cinnamon and blend until the potatoes are smooth. Pause and scrape 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 for about 15 minutes prior to slicing and serving. 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.
Tips & Substitutions
This recipe calls for 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.
You don’t have to chill the dough if you’re short on time. It’ll be stickier and a little harder to work with, but I’ve done it this way and it turned out just fine.
Make it Vegan: A flax egg should work just as well, although I haven’t tested it. To make a flax egg, combine 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.
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
Scale
CRUST:
1 3/4 cupsalmond flour
1/2 cuptigernut flour
1 tablespoonCeylon cinnamon
1 teaspoon fine sea salt
1egg at room temperature, beaten
2 tablespoonsblood orange infused olive oil
1/4 cupcold water
1 teaspoonTeakiHut Organic Monk Fruit Powder (optional)
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.
Want another sweet gluten-free dessert without added sugar? My Gluten-Free Banana Bread makes a delectable dessert or snack.
