Sweet Potato Tart Recipe

Name: Sweet Potato Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sweet potato filling; 3/4 cup cooked, pureed sweet potato; 1/2 cup sweetened condensed milk; 1/4 cup light brown sugar; 1 large egg; 1/2 teaspoon cinnamon; 1/2 teaspoon grated fresh ginger; Cinnamon Graham Shortbread; 3/4 cup unbleached flour; 1/4 cup almond flour; 1/3 cup cinnamon graham crackers, finely ground; 7 tablespoons unsalted butter, very cold; 1 pinch kosher salt; 1 pinch cinnamon

Servings: persons

Sweet potato filling
3/4 cup cooked, pureed sweet potato
1/2 cup sweetened condensed milk
1/4 cup light brown sugar
1 large egg
1/2 teaspoon cinnamon
1/2 teaspoon grated fresh ginger
Cinnamon Graham Shortbread
3/4 cup unbleached flour
1/4 cup almond flour
1/3 cup cinnamon graham crackers, finely ground
7 tablespoons unsalted butter, very cold
1 pinch kosher salt
1 pinch cinnamon

1
Whisk all shortbread ingredients except butter together in a large bowl until well combined.
2
Cut butter into chunks and add to flour mixture.
3
Use your hands to pinch and rub it into the flour until you have a crumbly dough.
4
Press dough mixture into bottom and up sides of an 8 inch tart pan. You want about a 1/4 inch thickness on the bottom and sides.
5
Cover with plastic and put into the freezer for 15 minutes.
6
Preheat oven to 375 degrees.
7
Prick chilled crust several times with a fork, then bake for 8 - 10 minutes, or until just beginning to turn a golden brown. Cool completely on a rack. Crust may puff a tiny bit during baking, no worries. It will settle down when it cools.
8
In a large bowl, whisk together sweet potato puree and condensed milk until smooth.
9
Add sugar with the ginger and cinnamon, then the egg, whisking after each addition.
10
Pour filling into your cooled, prepared crust, set on a baking sheet and bake for 25-30 minutes, or until the center is set and the edges are starting to brown. Let cool on a rack before serving.

603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Sweet potato filling, 3/4 cup cooked, pureed sweet potato, 1/2 cup sweetened condensed milk, 1/4 cup light brown sugar, and more.

Yes, Sweet Potato Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Potato Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions