Sweet Potato Tart

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Layers of cream and sweet potatoes, crunchy pecans, and crispy sage make this Sweet Potato Tart a unique and unforgettable fall treat.

sweet potato tart with one slice cut out on wooden table + knife, herbs

This simple and elegant Potato Tart recipe is perfect for the holiday table or a special brunch. If you like Scalloped Potatoes and Quiche, you're going to love this recipe. It's the perfect blend of sweet and savory, with a hint of cinnamon and crispy sage. It's so easy to make!

Hint: add it to your Thanksgiving Menu along with Roasted Brussels Sprouts and Balsamic Glazed Carrots. It will be the talk of the table!

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Ingredients
Instructions
Top tip
Variations
Storage
FAQ
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Sweet Potato Tart recipe

Ingredients

PIE CRUST: use a 10" store bought pie crust, or make our homemade pie crust recipe
SWEET POTATOES: medium sized sweet potatoes
BUTTER or MARGARINE: melted butter or margarine
HEAVY CREAM: whipping cream
EGG: large or extra large egg
CINNAMON: ground cinnamon
BROWN SUGAR: light brown or dark brown sugar
ASIAGO CHEESE: shredded asiago cheese
PECANS: chopped pecans
SAGE LEAVES: fresh sage leaves

*see recipe card for quantities.

Instructions

Prepare the pie crust: Place pie crust into pie pan or tart shell.
Preheat oven: Preheat oven to 350° F.
Slice Sweet Potatoes: Using a mandolin, slice sweet potatoes 1/16" thin and layer in bottom of pie shell in a single layer.
Layer Cheese and Potatoes: Sprinkle half of the cheese over the potatoes. Place another layer of potatoes on top in single layer and continue untill you reach the top of the shell.
Add Cream and Egg Mixture: In a mixing bowl, combine heavy cream, egg, brown sugar and cinnamon and blend until well mixed. Pour mixture over potatoes and allow to settle for about 5 minutes (fill back in with more mixture until it reaches the top of the shell).
Bake: Top Potato Tart with remaining cheese and bake for 30-40 minutes until the top starts to brown.
Add Pecans & Sage: Top with chopped pecans and chopped sage and bake until golden brown (about 10 more minutes)
Cool & Serve: Remove from oven and allow to cool for 10 minutes before serving.

sweet potato tart on wooden table with herbs + pecans sprinkled on top + knife

Top tip

Use a Tart Pan with removable bottom for this recipe. It helps to make sure the tart is cooked all the way through and makes it easy to serve.

Variations

Cheese: substitute freshly grated parmesan or cheddar cheese if you do not have Asiago cheese (or use a blend of cheeses).
Potatoes: mix in layers of Yukon Gold potatoes or russet potatoes with the sweet potato layers for a more savory tart. Or try our Savory Potato Tart.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Do not freeze.
To reheat: place in a 350° oven for several minutes (until warmed through).

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slice of sweet potato tart on black plate with fork, full tart + herbs in background

FAQ

Can I use canned sweet potatoes?

We do not recommend using canned sweet potatoes for this recipe as they will be too soft and mushy.

Why is my potato tart soggy?

Tarts become watery or soggy when they are undercooked. We recommend using tart pan with removable bottom and increasing the oven temp if necessary. You can also pre-bake the crust for 10 minutes prior to filling it for better results.

Can I use a pie pan?

Yes. If you do not have a tart pan, use a thin aluminum or glass pie pan. You may have to increase the oven temperature to make sure the tart cooks all the way through.

Can I use a pre-made pie crust?

Absolutely. We generally make this recipe with a pre-made pie crust to save time.

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