Sweet Potato Tarts

Try This Delightful Vegan Dessert Recipe

Sweet potato tarts have replaced pumpkin pie as my favorite fall and winter pie recipe. Try this delightful vegan dessert recipe, and you’ll see why!

Total prep & cook time: 60 min

Makes 18 tarts

Nutrition Data, 62g: 136 cal., 42 cal. from fat, 21g carbs, 5g fat, 86mg sodium, 12g sugars, 1g dietary fiber, 2g protein, low in Sat. Fat, very low Cholesterol, Estimated glycemic load: 14

Crust Ingredients:

• 3/4 cup pecan halves
• 1 1/2 cups all-purpose flour
• 1/2 cup white sugar
• 1/2 cup cold vegan margarine
• Cold water

Filling Ingredients:

• 1 2/3 cups almond milk, divided
• 1 1/2 Tbsp egg replacer
• 1/2 cup brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 1/2 cups baked and pureed sweet potato
• 1 tsp vanilla extract

Topping:

• 18 pecan halves

Crust directions:

1. Preheat the oven to 350 degrees.
2. Grind the pecans in a food processor
3. Add the flour, sugar, and margarine and process until it begins clumping together.
4. Add water by the tablespoon and process until the dough comes together into a ball.
5. Roll the pastry out and using a cookie cutter or jar lid with a 3 ½” diameter cut out 18 circles.
6. Place the circles into muffin pans and bake for about 15 minutes.
7. Prepare the filling while the crust is baking

Filling directions:

1. Whisk together 1/3 cup of the milk with the egg replacer until it is foamy.
2. Beat in the rest of the milk and the sugar, cinnamon, salt, and vanilla.
3. Using a ladle or small measuring cup, pour the filling into each tart shell.
4. Top each one with a pecan half.
5. Bake for about 30 to 35 minutes until the filling has puffed nicely and the crust is golden brown.
6. Allow to cool completely before serving.
7. Top with cashew cream if desired.

Dairy free, egg free custard pies are always a little awkward, since custards traditionally rely on eggs and cream for their rich taste and texture. Custards made with cornstarch often end up being gluey. The beany flavor of tofu can’t always be masked completely.

Transforming sweet potato pie into sweet potato tarts avoids this thick dilemma quite nicely since small tart fillings can get away with being a little softer than a large pie. Plus sweet potato is a natural thickener.

To bake the sweet potatoes simply prick each potato with a fork and bake uncovered in a pan in a 400 degree oven for about an hour until very tender.

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