Praline Sweet Potato Tart

The humble sweet potato is given a holiday makeover in this elegant tart. Roasted pecan tart crust is topped with layers of pecan praline crumble and spiced sweet potato filling. This tart tastes just as good the second day, leaving you free to focus on preparing the rest of your Thanksgiving or Christmas meal. Scroll down for full make-ahead directions.
Prep: 45 minutes Bake: 33 to 37 minutes Bake at: 375°F Yield: one 10-inch tart (10 to 12 servings) Difficulty: easy

Ingredients

Pecan Praline Crumble

  • 3/4 cup (159 grams) dark brown sugar
  • 3/4 cup pecans, chopped
  • 3 tablespoons unsalted butter, softened

Sweet Potato Filling

  • 1 1/2 pounds sweet potatoes (1 1/4 cups mashed)
  • 2 eggs, separated
  • 1/4 cup heavy whipping cream
  • 1/4 cup (50 grams) granulated sugar
  • 1 tablespoon unsalted butter, melted and cooled
  • 1/4 teaspoon vanilla bean paste or extract
  • 1/4 teaspoon ground cinnamon (see “Tips”)
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon salt

Whipped Cream Garnish

  • 1/2 cup heavy whipping cream
  • 1 teaspoon granulated sugar
  • 1/8 teaspoon ground nutmeg

Directions

Preparing the Sweet Potatoes

  • Wash the sweet potatoes. Prick them in 4 to 5 places with a sharp knife. Bake them in a microwave oven at full power for about 10 minutes. Pierce them with a knife to check for doneness; when done, the sweet potatoes will be soft in the center.
  • Let the sweet potatoes cool to lukewarm. Cut them in half lengthwise and scoop the flesh into a measuring cup. Pack the flesh firmly into the measuring cup to make 1 1/4 cups. Set aside.

Making the Pecan Praline Crumble

  • Add the dark brown sugar and pecans to a medium bowl and stir together.
  • Cut the butter into 1/4-inch pieces and scatter over the top.
  • Mash the butter into the sugar mixture with your fingers to coarse crumb consistency. Set aside.

Making the Sweet Potato Filling

  • Preheat the oven to 375°F.
  • Spoon the cooked and premeasured sweet potato into the small work bowl of a food processor and pulse until smooth and no lump-free. Add the egg yolks, cream, sugar, melted butter, vanilla, spices, and salt and process to thoroughly combine. Scrape the filling into a medium bowl.
  • In a small bowl, beat the egg whites until stiff and gently fold them into the sweet potato filling.

Assembling the Tart

  • Sprinkle half of the pecan praline crumble over the base of the par-baked and cooled pecan tart shell and press in lightly.
  • Spoon the sweet potato filling over the praline mixture and spread evenly.
  • Sprinkle the remaining pecan praline crumble over the top.

Baking the Tart

  • Cover the rim with tin foil for the full duration of baking to prevent the crust overbrowning.
  • Place the tart on a baking tray and bake in a preheated 375°F oven for 33 to 37 minutes (internal temperature of 200°F to 205°F)). Check the top for browning during the last 10 minutes of baking and cover the entire tart with a tin foil tent, if necessary.
  • Let the tart cool completely on a wire rack for 2 hours.
  • Place the tart pan on top of a cereal bowl and gently slide the rim down to the counter. Put the tart on your serving tray. Use a long, sharp and thin knife to separate the base from the tart crust.
  • Refrigerate the tart until the filling is completely set, about 2 hours.

Making the Whipped Cream Garnish

  • Using an electric mixer at high speed, whip the cream to soft peaks. Add the sugar and nutmeg and continue beating until stiff peaks form.
  • Spread or pipe the flavored whipped cream around the outer edge of the tart just before serving.
  • Cover and refrigerate any leftover tart.

Make-Ahead Directions

  • 3 days ahead: Make the pecan praline crumble; cover and refrigerate. Allow the crumble to come to room temperature before assembling the tart.
  • 2 days ahead: Cook the sweet potatoes according to the directions above and measure; cover and refrigerate. Let the sweet potatoes come to room temperature before using.
  • 1 day ahead: Make the pecan tart pastry dough according to the directions and press it into the tart pan. Cover the pan tightly and refrigerate until you are ready to par-bake.

Tips

  • You can replace the spices with 3/4 teaspoon pumpkin pie spice, if desired.
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