Decadent Nut-Crusted Purple Sweet Potato Tart
Delight your taste buds with this vibrant and indulgent Nut-Crusted Purple Sweet Potato Tart. Featuring a hearty crust made of mixed nuts and oats, this pie captures the natural sweetness of roasted purple sweet potatoes, which are blended to creamy perfection with rich coconut milk and fragrant coconut oil. This unique dessert not only showcases stunning colors but also bursts with flavor, making it the star of any gathering. Serve chilled and topped with toasty coconut shavings and crunchy pistachios for a delightful texture contrast. This pie is perfect for impressing guests and igniting joy in family gatherings, all while being gluten-free and refined sugar-free!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Liquid coconut oil
1/4 cup plus 1 tablespoon (divided, plus additional for greasing)
Old fashioned oats
1 1/2 cups (not instant)
Mixed nuts
1 1/2 cups (about 7 ounces; such as almonds, walnuts, and hazelnuts)
Kosher salt
to taste (for crust and sweet potato mixture)
Honey
1/4 cup (divided)
Sweet potato
1-2 (scrubbed (about 1 1/2 pounds total))
Olive oil
2 tablespoons (for sweet potato mix)
Coconut milk
1/2 cup (from a well-shaken can)
Toasted unsweetened coconut
for topping (shavings)
Chopped pistachios
for topping
Instructions
1
1. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie plate (not deep dish) with liquid coconut oil and set aside.
2
2. In a food processor, combine the mixed nuts. Pulse until coarsely chopped, being careful not to overprocess. Add the old-fashioned oats and kosher salt, and pulse until the mixture is finely chopped with a coarse texture. The mixture should not be ground into a fine flour.
3
3. Add 3 tablespoons of honey and 3 tablespoons of coconut oil to the nut-oat mixture, pulsing until everything is evenly incorporated and holds together when pressed.
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4. Transfer the pie crust mixture to the prepared pie plate. Use your hands or the bottom of a measuring cup to evenly press the crust into the bottom and up the sides of the plate.
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5. Bake the crust in the preheated oven for 20-25 minutes until it is golden brown. Tent the edges with foil if they begin to over-brown. Remove the crust from the oven and allow it to cool completely.
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6. Meanwhile, roast the sweet potatoes: Place them on a parchment-lined baking sheet and transfer to the oven. Roast at 350°F (175°C) for about 1 hour 15 minutes, or until tender. If preferred, you can also roast them at 400°F (200°C) for about 1 hour.
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7. Once roasted, let the sweet potatoes cool slightly, then transfer them to the food processor. Add coconut milk, the remaining 1 tablespoon of honey, and the remaining 2 tablespoons of coconut oil. Process until smooth, scraping down the sides of the bowl as needed.
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8. Pour the sweet potato mixture into the cooled nut crust and spread it into an even layer. Cover lightly with plastic wrap and refrigerate until chilled and firm, about 1-2 hours.
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9. Before serving, top the chilled tart with toasted coconut shavings and chopped pistachios for added crunch. Slice and serve chilled.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Nut-Crusted Purple Sweet Potato Tart?
It is a vibrant dessert featuring a crunchy crust made of nuts and oats, filled with a creamy, naturally sweet purple sweet potato and coconut milk mixture.
Is this recipe gluten-free?
Yes, the crust is made from a blend of mixed nuts and old-fashioned oats, making it naturally gluten-free.
Is this tart refined sugar-free?
Yes, the recipe uses honey as a natural sweetener instead of refined sugar.
Can I make this recipe vegan?
While the recipe calls for honey, you can easily make it vegan by substituting the honey with maple syrup or agave nectar.
What kind of nuts should I use for the crust?
A mix of almonds, walnuts, and hazelnuts is recommended, totaling about 7 ounces.
Can I use instant oats for the crust?
No, the recipe specifically calls for old-fashioned oats to ensure the correct texture for the nut-crust.
How do I prepare the pie plate?
Lightly grease a standard 9-inch pie plate with liquid coconut oil before adding the crust mixture.
Can I use a deep-dish pie plate?
The recipe recommends a standard 9-inch pie plate and suggests not using a deep-dish version.
How do I process the nuts and oats?
Pulse the nuts in a food processor until coarsely chopped, then add oats and salt and pulse until finely chopped but still coarse.
What is the texture of the crust before baking?
The mixture should hold together when pressed between your fingers after adding the honey and coconut oil.
How long should I bake the crust?
Bake the crust at 350°F (175°C) for 20-25 minutes until it becomes golden brown.
What should I do if the crust edges brown too quickly?
Tent the edges of the crust with aluminum foil to prevent over-browning while it finishes baking.
Does the crust need to cool?
Yes, allow the crust to cool completely before adding the sweet potato filling.
How do I roast the purple sweet potatoes?
Roast them on a parchment-lined sheet at 350°F for about 75 minutes or at 400°F for about 60 minutes.
How do I know when the sweet potatoes are done?
The sweet potatoes are ready when they are completely tender throughout.
What goes into the sweet potato filling?
The filling consists of roasted purple sweet potatoes, coconut milk, honey, and coconut oil.
What type of coconut milk should I use?
Use canned coconut milk and ensure it is well-shaken before measuring.
How do I achieve a creamy filling?
Process the roasted potatoes and other filling ingredients in a food processor until completely smooth.
How much sweet potato is needed?
You will need about 1 to 2 potatoes, weighing approximately 1.5 pounds in total.
How do I assemble the tart?
Pour the smooth sweet potato mixture into the cooled crust and spread it into an even layer.
How long does the tart need to chill?
Refrigerate the tart for at least 1-2 hours until it is chilled and firm.
What are the best toppings for this tart?
Toasted unsweetened coconut shavings and chopped pistachios provide a great flavor and texture contrast.
Can I use orange sweet potatoes instead?
Yes, but the tart will lose its signature purple color and the flavor profile will be slightly different.
Is the coconut oil used in liquid or solid form?
The recipe specifies liquid coconut oil for both the crust and the filling.
Can I make this tart ahead of time?
Yes, this tart is perfect for making ahead as it needs time to set in the refrigerator.
How should I store the leftover tart?
Store any leftovers in the refrigerator, lightly covered with plastic wrap, for up to 3 days.
Does this recipe contain dairy?
No, this recipe uses coconut milk and coconut oil, making it entirely dairy-free.
What is the easiest way to press the crust?
Use the bottom of a flat measuring cup to press the nut mixture firmly into the bottom and sides of the plate.
Can I use maple syrup instead of honey?
Yes, maple syrup is a great substitute for honey in both the crust and the filling.
Should the tart be served at room temperature?
No, this tart is best served chilled directly from the refrigerator.