Sweet Potato Tarts, GF Option

Delightful Vegan Sweet Potato Recipe, Our Favorite Custard Dessert

Sweet potato tarts have replaced pumpkin pie as my favorite vegan fall and winter custard dessert recipe. This vegan dessert also has a gluten free option for the crust

Dairy free, egg free custard pies are tricky. Cornstarch based custards can be gluey, and tofu can't always be disguised completely.

Making sweet potato pie into tarts avoids this, since tart fillings can be a little softer. Plus sweet potato is a natural thickener.

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
• Gluten Free Option: 1 1/2 cups all-purpose gluten free flour mix + 1/2 tsp xanthan gum
• 1/4 cup sugar
• 1/2 cup cold vegan margarine (or solid coconut oil)
• Cold water

Filling Ingredients:

• 1 2/3 cups almond milk, divided
• 1 1/2 Tbsp egg replacer
• 1/2 cup brown sugar (coconut sugar or sucanat will work)
• 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 1/2 inch 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. 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.
2. When the sweet potatoes are cool enough to handle, scoop the flesh from the skins with a spoon and mash with a potato masher, stick blender, or in a food processor until smooth
3. Whisk together 1/3 cup of the milk with the egg replacer until it is foamy.
4. Beat in the rest of the milk and the sugar, cinnamon, salt, and vanilla.
5. Blend the mixed liquid ingredients with the mashed sweet potato, using a stick blender or food processor works well.
6. Using a ladle or small measuring cup, pour the filling into each tart shell.
7. Top each one with a pecan half.
8. Bake for about 30 to 35 minutes until the filling has puffed nicely and the crust is golden brown.
9. Allow to cool completely before serving.
10. Top with cashew cream if desired.

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