Description

This Sweet Potato Pecan Tart combines the natural sweetness of roasted sweet potatoes with the rich crunch of toasted pecans, all nestled in a flaky pre-made pie crust. Infused with warm spices like cinnamon and nutmeg, and sweetened with brown sugar, this dessert offers a luscious creamy filling topped with a nutty pecan layer. Perfect for festive occasions or a comforting treat any time of year.

Ingredients

Scale

Sweet Potato Filling

2 medium sweet potatoes (about 500 grams)
3/4 cup brown sugar (about 150 grams)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
4 tablespoons unsalted butter (about 60 grams), melted
2 large eggs

Topping

1 cup pecans (about 120 grams), toasted and roughly chopped

Crust

1 pre-made pie crust (9-inch, about 230 grams)

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Instructions

Prepare the crust: Place the pre-made pie crust into a 9-inch pie dish and crimp the edges to fit snugly, creating an attractive border for the tart.
Bake and mash sweet potatoes: Roast the sweet potatoes in an oven until tender. Allow them to cool slightly, then peel off the skins and mash the flesh in a mixing bowl until smooth and creamy.
Mix the filling: To the mashed sweet potatoes, add brown sugar, ground cinnamon, ground nutmeg, vanilla extract, melted butter, and eggs. Mix thoroughly until all ingredients form a smooth and creamy filling.
Prepare pecans: Chop the toasted pecans roughly to create a crunchy topping for the tart.
Pour filling into crust: Transfer the sweet potato filling into the prepared pie crust, smoothing the surface evenly with a spatula.
Add pecan topping: Sprinkle the chopped pecans over the filling and gently press them down to adhere slightly.
Bake the tart: Bake the tart in a preheated oven at 350°F (175°C) for 45 to 50 minutes, or until the filling is set and the top is golden brown.
Cool before serving: Remove the tart from the oven and allow it to cool at room temperature for at least 30 minutes. This resting time helps the filling to firm up for easier slicing and enhances flavor.

Notes

To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally to prevent burning.
For a smoother filling, you can pass the mashed sweet potatoes through a sieve before mixing other ingredients.
If you prefer a sweeter tart, increase brown sugar by 2 tablespoons.
This tart can be served warm or at room temperature and pairs beautifully with whipped cream or vanilla ice cream.
Store leftovers refrigerated and consume within 3 days.