Sweet Potato Tart

A twist on the classic sweet potato pie, our tart has a speculoos cookie crust filled with vanilla bean seed-speckled sweet potato filling and garnished with a billowy meringue that’ll inspire only the fluffiest of marshmallow fantasies. Find more delicious sweet potato inspiration in our September/October issue!

Sweet Potato Tart

Makes 1 (9½-inch) tart

Ingredients
  

  • 1⅓ cups (202 grams) firmly packed finely crushed speculoos cookies* (about 26 cookies)
  • ¼ cup (57 grams) unsalted butter, melted
  • teaspoons (2.5 grams) ground cinnamon, divided
  • ½ teaspoon kosher salt , divided
  • 5 ounces (142 grams) cream cheese, room temperature
  • cups (295 grams) puréed cooked peeled sweet potato
  • ½ cup (110 grams) firmly packed light brown sugar
  • 2 teaspoons (6 grams) all-purpose flour
  • ¾ teaspoon (4.5 grams) vanilla bean paste
  • ½ teaspoon (1 gram) ground ginger
  • teaspoon ground cloves
  • 2 large eggs (100 grams), room temperature
  • Vanilla Bean Meringue (recipe follows)

Instructions

  • Preheat oven to 350°F (180°C). Spray a 9½-inch round fluted removable-bottom tart pan with baking spray with flour.
  • In a large bowl, stir together crushed cookies, melted butter, ½ teaspoon (1 gram) cinnamon, and ¼ teaspoon salt until well combined; using a small straightsided measuring cup, press crumb mixture into bottom and up sides of prepared pan.
  • Bake until set and fragrant, 8 to 10 minutes. Let cool completely on a wire rack. Reduce oven temperature to 325°F (170°C).
  • In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth and creamy, about 2 minutes, stopping to scrape sides of bowl. Add sweet potato, brown sugar, flour, vanilla bean paste, ginger, cloves, remaining ¾ teaspoon (1.5 grams) cinnamon, and remaining ¼ teaspoon salt; beat at medium-low speed just until combined. Increase mixer speed to medium, and beat until well combined, about 2 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating until well combined after each addition and stopping to scrape sides of bowl. (Mixture will be on the thicker side.) Spoon into prepared crust; using a small offset spatula, spread into an even layer.
  • Bake until top of filling is set and an instant-read thermometer inserted in center registers 155°F (68°C), 22 to 28 minutes. Let cool to room temperature in pan on a wire rack; cover and refrigerate for at least 8 hours or overnight.
  • Carefully remove tart from pan; transfer to a serving plate. Spoon and spread Vanilla Bean Meringue onto tart as desired. Using a handheld kitchen torch, carefully brown meringue as desired. Serve immediately.
Tried this recipe?Let us know how it was!

Vanilla Bean Meringue

4 from 1 vote

Ingredients
  

  • cups (250 grams) granulated sugar
  • 6 large egg whites (180 grams), room temperature
  • ¼ teaspoon (1 gram) cream of tartar
  • ¼ teaspoon kosher salt
  • 2 teaspoons (12 grams) vanilla bean paste

Instructions

  • In the heatproof bowl of a stand mixer, whisk together sugar, egg whites, cream of tartar, and salt. Place over a saucepan of simmering water, and cook, stirring frequently, until an instant-read thermometer registers 160°F (71°C), 15 to 20 minutes.
  • Return bowl to stand mixer. Using the whisk attachment, beat sugar mixture at medium-high speed until bowl is room temperature and meringue forms glossy, stiff peaks, about 10 minutes. Beat in vanilla bean paste. Use immediately.
Tried this recipe?Let us know how it was!

 

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