Sweet Potato Tart
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
Five Ingredients or LessYes
Taste and Texturebuttery, crunchy, nutty, spiced, sweet
Type of Dishtart
- ½ egg white
- 1 cup pecan halves, broken lengthwise
- 2 tablespoons sugar
- 2 pounds sweet potatoes, peeled and quartered (about 3 cups)
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- Pinch of ground cloves
- 2 egg whites
- 1/3 cup sugar
- 1 recipe Pie Dough, made with butter and prebaked in an 11-inch tart pan
- 16 crystallized violets, for decoration
- Whipped heavy cream, for serving
- 11-inch fluted tart pan
- Electric mixer
Preheat the oven to 300°.
Prepare the pecans: In a small bowl, lightly beat the ½ egg white until frothy. Add the pecan halves and lightly coat them in the egg white. Remove to a plate and sprinkle with the sugar. Spread the nuts in the oven, shaking the pan occasionally and watching carefully, until golden, about 5 minutes. Remove from the oven and let cool. Set aside 16 pecan pieces for decoration.
Prepare the sweet potato mixture: Place the potatoes in a large saucepan with enough water to cover and bring to a boil over high heat. Cook for 15 minutes, or until fork-tender. Drain. In a mixing bowl, whip the potatoes and spices with an electric mixer until slightly lumpy or completely smooth. Cool in the refrigerator for 20 minutes. In a large bowl, using an electric mixer, beat the egg whites until frothy. Gradually add the 1/3 cup sugar and continue beating until stiff and glossy. A little at time, fold the meringue into the potato mixture. Fold in the sugared pecans. Spoon the mixture into the prebaked tart shell and smooth the top. Decorate with the reserved pecan pieces and the crystallized violets. Serve lightly chilled with unsweetened whipped cream.