sweet potato tart


My incredible, decadent sweet potato tart is a delicious combination of a creamy sweet potato filling inside a sweet shortbread pastry! Top it all off with a layer of meringue of marshmallows for a simply stunning holiday treat!

Sweet potato tart with a toasted meringue layer.

Delicious sweet potato tart is a great holiday dessert!

Sweet, fun, and sweet on your table - a sweet potato tart is the perfect dessert!

If you love a sweet potato casserole or candied potatoes topped with marshmallows , this is the dessert for you ! The filling is rich and pairs perfectly with the crunchy crust and whipped meringue.

The sweet potato tart is totally decadent and topped with a marshmallow marshmallow that will wow everyone ! It's a great treat any day of the year, but it's a lovely dessert to give on Thanksgiving !

This recipe is very easy too! Follow my step-by-step instructions and tips and we'll make this amazing dessert together!


It's decadent! A rich sweet potato tart topped with a gorgeous silky meringue? It is indulgent, decadent, and extremely delicious .

it is fun! Making meringues and rolling them on top of the pie is so much fun— even the kids can get involved !

This is beautiful! Whether you add meringues, marshmallows, or even a scoop of ice cream to this tart , my sweet potato tart is amazing ! It will amaze everyone!


We have some ingredients here, but don't worry ! You can make the crust ahead of time so you're always ready to make that tart!

Sweet potato tart ingredients with labels.


Ghee- For this recipe, I like the butter to be unsalted and light at room temperature . In this way, it is easily incorporated into the dough.

Sugar - We'll use a little sugar to sweeten the dough here ! You can use granulated white cane sugar.

Egg - this helps the dough to hold together and brown - be sure to beat it beforehand !

All- Purpose Flour - Bakers All-Purpose Flour is everything you need to help create the structure of the dough!

Vanilla - I like to add vanilla to all my sweet pastries - it just gives them even better flavor !

Salt - Table salt is perfect here to balance and bring out the flavors of the dough.


Cream Cheese - Cream cheese adds richness, flavor and structure to our filling. Make sure it is room temperature so it mixes easily.

Sweet Potato Puree - For this you want cooked, peeled sweet potatoes that you have mashed or processed in a blender or food processor (see recipe hints and notes).

Light Brown Sugar - We need a little extra sweetness here, and the rich caramel flavours of brown sugar are perfect.

All-Use Flour - In the filling, we'll only use a few teaspoons that will help give more structure to the tart .

Vanilla paste - I love the vanilla paste here for its intense and intense vanilla flavour . You can also use half a vanilla bean, then keep the rest for the meringue!

Cinnamon Sweet potato desserts need a little spice !

Ground cloves - another sweet spice that complements sweet potatoes perfectly .

Eggs - these should be at room temperature to help them incorporate into the filling.


Egg Whites - Egg whites should be at room temperature for best results!

Sugar - mixing egg whites with sugar is what makes it a creamy, marshmallow-like topping!

Cream of Tartara - This helps the meringue maintain its structure ! You can find cream of tartar in the seasoning or baking aisle of the grocery store.

Salt - This also helps balance the flavors of the topping. You can use the salt you have here.

Vanilla Paste - I love the sweet flavor the vanilla gives, as well as the nice flecks that will be sprinkled all over the meringue.


If you don't want to make a meringue layer, you can generously garnish the tart with mini marshmallows after baking! Set oven to roast and heat baby marshmallows for about 1 to 2 minutes, or until toasted and golden brown.


Sweet potato tart is the ultimate holiday dessert! If you'd like more detailed instructions, photo manipulations, and tips for a short sweet pastry file , visit my easy recipe site !


Creamy Butter and Sugar - In a large bowl, beat ½ cup (one stick) of softened butter until smooth. Next, add ½ cup of granulated sugar and cream the two until light and fluffy. Carefully add 1 large beaten egg and then 1 teaspoon vanilla extract and mix until well combined.

Mix dry ingredients. In another bowl, mix 1 cup of all-purpose flour and 1 teaspoon of salt, and mix until combined. Then add the dry ingredients to the wet ingredients and mix until you get a loose and crumbly dough .

refrigerated dough. Gather the dough together into a ball and place it on a sheet of cling film. Cover the dough completely and roll it into a disc, then put it in the refrigerator and let it cool for at least 30 minutes and up to 1 hour .

Press the dough. Once the dough has cooled, you can either use your hands to press the dough or roll the sour dough to fit the pan. You should make sure that the dough rises slightly from the tart pan to accommodate any shrinkage during baking.

Blind crust bread. Fill a tart pan and refrigerate the dough for 30 minutes in the refrigerator or 15 minutes in the freezer so it doesn't shrink. Heat to 350°F (175 °C) and cool tart dough cage and bake with bread weights for 8 to 12 minutes .


Operation picture 1 The ingredients are measured in a mixing bowl.1

Processing picture 2 eggs added one by one.2

Processing picture 3 The filling mixture is fully incorporated.3

Process photo 4 The filling is transferred to a blind baked pastry crust.4

Mixed stuffing. In a medium-sized mixing bowl or the bowl of your stand mixer, whisk together 5 ounces of room-temperature cream cheese using a hand mixer or paddle attachment. Once creamy, add 1 cup sweet potato puree, 1/2 cup light brown sugar, 2 teaspoons all-purpose flour, 1 teaspoon vanilla paste, 1 teaspoon ground cinnamon, and 1/2 ground cloves. Mix until well blended.

Add eggs. Add 2 room temperature eggs, one at a time, mixing well after adding each egg. Scrape the sides of the bowl, making sure all the filling is completely together . Sit aside.


to equip. Preheat the oven to 325°F (163 °C) and hold your baked stinging shell. Transfer the sweet potato filling to your tart peel and smooth it out with a spatula or tart tamper on the counter to spread evenly.

Sweet potato tart. Place the tart on the center rack of a 325 ° F (163 °C) oven for 40 to 45 minutes , or until the filling is set, puffed, and does not vibrate when you move the pan.

Cool and presented. Remove the tart from the oven when it is done and let it cool to room temperature in a tart pan on a wire rack. Once cool, the tart should be kept in the refrigerator for at least an hour before adding it to the meringue, if desired. You can also serve the tart as with a scoop of vanilla ice cream or whipped cream !


Beat egg whites. Use your base mixer to beat 4 room-temperature eggs on medium speed until they reach soft peaks, about 2 minutes. Then gradually add 1 cup of sugar, then ½ teaspoon of cream of tartar and ½ teaspoon of salt. Whip at high speed until stiff peaks form and look like marshmallow fluff .

Test the meringue. Test the texture of the meringue by rubbing a small portion between your fingers. Once you can no longer feel any granules of sugar , it is completely dissolved. Add ½ teaspoon vanilla paste and continue to beat on high speed until meringue is stiff and glossy.

Pie top. Once the meringue is done, you can either place the meringue on your tart and spread it over the edges with a spatula or use a piping bag. If desired, you can use a kitchen torch to lightly brown the outside of the meringue.

Sweet and sour sweet potato tart is the perfect dessert for this holiday season! Enjoy the slice as is and you'll be amazed at the amazing flavour!

Tall image of sweet potato tart with meringue on a glass cake stand.


You can cook sweet potatoes either boiled or baked !

It's easiest to boil sweet potatoes, but I highly recommend baking them whole at 350°F (175°C) for 1 to 1 hour, or until sweet potatoes have peeled off and are completely soft.

Their bread helps focus their flavor to make a more delicious pie ! It also prevents the potatoes from being exposed to any additional moisture.

Make sure all of your ingredients are at room temperature for this recipe!

If all of your ingredients are at room temperature, they will combine more easily, and the filling will be less likely to crack .

Blindly baking the crust will help her not become soggy !

With a heavy, moist filling like the one used in this recipe, baking it in a raw crust will make it difficult to properly brown the crust on the bottom and cook all the way through , so blind baking is a must!

Use fresh eggs for best results when making meringues!

If you can get fresh farm eggs, this will give you the best result ! If you can't, just make sure you don't use the egg white carton!


There's no way you'll get leftovers from an amazing sweet potato tart if you're making it for a crowd! If this happens, you can store it in the refrigerator for 2 to 4 days for best flavor.

If you'd like, you can also make this tart ahead of time, and make the meringue a day! In this case, it is best to keep them in the refrigerator for no more than two days .


You can also freeze a whole sweet potato tart ! Just remember that the texture may not be fresh - but it will still be delicious! Cover the cooled tart with cling film and a layer of aluminum foil and it will keep for up to 3 months. Defrost overnight when you're ready to eat!

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