Spiced Sweet Potato Tart With Pecan Cookie Crust
"Anyone else in a dessert-for-breakfast kind of mood this morning? ???? Wrapping up this little bundle of joy for brunch with @thefeedfeed + @vitamix :: it's a Spiced Sweet Potato Tart w/ Pecan Cookie Crust and without question my new favorite fall dessert! Great for lazy bakers like me, it has a crazy delish & easy to make pressed crust (no rolling - yay!), and the ? custard filling comes together in my Vitamix Explorian in about 30 seconds. Peep the how-to in my stories; the full recipe will be up on my blog in a couple of days. Hope everyone has a fun Saturday! ☀️ #makemerry . . #feedfeed #feedfeedbrooklyn #vitamix #sweetpotatotart #thebakefeed #baking #glutenfree #thisisfall #foodandwine #bareaders #saveurmag #urbankitchenapothecary #f52grams #wholefoodsnyc #asweetpotatoaday #thenewhealthy #newforkcity #nyceats #foodstyling #foodphotography #canon #winterspices #fall #pecans #wholefoods #wholesomefood #howiholiday #f52foliage #f52fallbake #sweetpotatotart"
-- @urbankitchenapothecary

Pecan Cookie Crust


1 cup shelled pecans, toasted (plus 16-18 pecan halves to decorate the top of the tart, reserved)

1 cup gluten-free flour (I use Bob’s Red Mill 1:1 GF)

1 tablespoon coconut sugar (or brown sugar)

1/4 teaspoon Winter Spice Seasoning

1/4 cup melted coconut oil

1/4 cup maple syrup


Preheat oven to 350F.

Combine pecans, flour, sugar, spice blend and salt in a food processor. Blend until the mixture has a coarse sandy texture. Add coconut oil and maple syrup and pulse until a dough forms. Press dough into a 10-inch fluted tart pan and chill for 15 minutes.

Bake crust until lightly browned, about 20 minutes. Set aside to cool.

Sweet Potato Filling


1 cup mashed sweet potato (approx. 2 small sweet potatoes, baked and peeled)

2 large eggs

1/3 cup brown sugar or coconut sugar

2/3 cup half and half (or sub non-dairy milk of choice)

1 teaspoon freshly grated ginger root

1 tablespoon Winter Spice Seasoning


Preheat oven to 350F.

Combine all ingredients for the sweet potato filling in a high-speed blender (such as a Vitamix) and process until smooth, about 30 seconds. Pour mixture into cooled crust. Place on a rimmed baking sheet and bake at 350F until the filling is set in the center, 25 to 30 minutes. Serve warm or at room temperature decorated with remaining pecan halves.