Candied Sweet Potato Tart

008 candied sweet potato tartThe art of making desserts is a great source of pride for the Southern hostess. Armed with heirloom recipes and an intuitive sense that company may be dropping by, she always has something sweet to offer her guests.

Baking and entertaining, a creative outlet for many ladies, translates into tender luscious layer cakes, tarts and cookies.

The use of vegetables in cakes probably started as an economic thing. A cup or two of carrots, pumpkin or sweet potato was an inexpensive ingredient.

These mini tarts keep in the refrigerator for a few days, so you’ll have them on hand when company “comes a calling”.


  • 1 cup pecans toasted, chopped
  • 1 cup graham cracker crumbs
  • 1/4 cup brown sugar (firmly packed)
  • 1/2 teaspoon cinnamon
  • 5 tablespoons butter, melted
  • 1 cup cooked sweet potatoes, mashed
  • 2 eggs
  • 1/4 cup brown sugar (firmly packed)
  • 3 tablespoons butter, melted
  • 3 tablespoons heavy whipping cream
  • 1 tablespoon honey
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • Miniature marshmallows

To make the crust:

  1. In a food processor, combine pecans, graham crackers, brown sugar and cinnamon. Pulse until crumbly
  2. Add melted butter, pulse until mixture is moistened.
  3. I used 5 mini spring-form (cheesecake) pans. You could use mini tart pans with removable bottoms or 1 (9-inch) tart pan or spring-form pan. Divide the mixture between the pans, pressing evenly on the bottom and up sides a bit (same as you would for a cheesecake).
  4. Place the pans on a baking sheet, bake at 350*, 10 minutes, let cool.


To make the filling:

  1. In a large bowl, combine the mashed sweet potatoes, eggs, brown sugar, melted butter, cream, honey, cinnamon, nutmeg and cloves.
  2. With an electric mixer, beat at medium speed until thoroughly combined.
  3. Spoon the filling evenly on the cooled crusts. (Will not fill spring-form pans because they are much deeper than tart pans).
  4. Bake in a 350* about 30 minutes until filling sets. A 9-inch tart will take 3-5 minutes longer.
  5. Remove from oven and let cool. (Tarts can be refrigerated overnight at this point).


If you used spring-form pans, remove the sides before putting under the broiler.

008 candied sweet potato tart




Arrange marshmallows on top of tarts and broil until lightly toasted.

(Takes only a couple of minutes, watch closely as not to burn them).




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