Sweet potato tart

I can’t think of anything better than sweet potato pie that is heavily spiked with cinnamon, nutmeg and cloves for a Thanksgiving or fall dessert. Can you? As far as I’m concerned, this is one of just a few traditional dishes that is worthy of a vegan rendition.

Recently, Shauna of Gluten-Free Girl put a call out for gluten-free recipes for this year’s US Thanksgiving. While the Canadian Thanksgiving has come and gone, the countdown has begun for those south of me. It seems as good a time as any to share a new dessert idea in case some of you haven’t yet nailed down your menus.

A sweet potato tart is the perfect traditional dessert, but the question remained whether I could tackle a gluten-free pie crust. Taking inspiration from one of my favourite (and super easy) raw tart crusts that just happens to be gluten-free, I came up with a tart that is sugar-free, gluten-free, grain-free and vegan. Even if you, like me, have already celebrated this holiday, consider making tonight a special occasion with this healthy and cruelty-free dessert.

Vegan Sweet Potato Tart | A Dash of Compassion

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Sweet potato tart

Yield: one 5-inch tart

Ingredients:

For the crust:

    • 1 1/2 cups almonds
    • 1/2 cup walnuts
    • 1/4 cup chopped dates
    • pinch of salt

For the filling:

  • 1/4 cup chopped dates
  • 1/4 cup boiling water
  • 2 cups cooked and mashed sweet potato
  • 2 tbsp agave nectar
  • 2 tbsp nondairy milk
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1/4 tsp sea salt
  • 8 pecan halves, for garnish

Directions:

For the crust:

    1. Place the almonds and walnuts in a food processor and process until crumbly (but don't process for too long or it will become oily). Add the dates and pulse to combine. It should form a crumbly dough and stick together when pressed between two fingers. Press the dough firmly into the bottom of a small springform pan or a tart pan with a removable bottom (I used a 5-inch springform pan). Set aside.

For the filling:

  1. Soak the dates in the boiling water for about 15 minutes to soften, and then puree the dates and soaking water in a blender or food processor.
  2. Add the remaining ingredients and blend until smooth. It will be fairly thick. (You can add more agave if you prefer a sweeter pie.)
  3. Spoon the filling on top of the crust and smooth it out with an offset spatula or the back of a spoon. Top with pecan halves.
  4. Bake at 325 degrees for about 20 minutes, or until the filling is no longer sticky when touched. Be careful not to overbake or the crust will burn. Set the pan on a wire rack and allow to cool. Refrigerate until ready to serve. Drizzle with maple syrup or agave nectar before serving, if desired.

      

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5 Responses to “Sweet potato tart”

  1. Jennifer and Jaclyn @ sketch-free vegan — January 7, 2011 @ 10:53 pm

    Love this recipe. So healthful! We love using sweet potatoes too!

  2. Anonymous — June 17, 2011 @ 10:45 pm

    I made this using a cup of sunflower seeds and a cup of walnuts in the crust instead of the almond/walnut combo. I also replaced the agave with honey. It's delicious! That said, I definitely think the crust could be halved.

  3. Nicole — June 18, 2011 @ 1:24 pm

    Anonymous: I'm glad you liked it. Thanks for the feedback!

  4. janet @ the taste space — September 20, 2012 @ 3:58 pm

    Hi Nicole,
    If I wanted to make this in a larger pie plate, how would you change the cooking instructions? I would simply double the recipe for a 9″ pie plate?

    • Nicole — September 21, 2012 @ 1:20 pm

      Hi Janet! I would suggest 1.5 times the recipe. Take care not to overbake it though because the crust might burn. If the filling isn’t set after the crust is done you might need to refrigerate it after cooling to allow it to set up a bit more. I hope it works out!

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