Sweet Potato Tart with Blood Orange Infused Olive Oil Crust

Sweet Potato Tart with Blood Orange Infused Olive Oil Crust

by Chelsea Allard

 

Prep Time: 15-20 minutes + 20 minutes to chill

Cook Time: 50 minutes total

Total Time: 65-90 minutes

Yield: 6-8 servings

 

 

This simple sweet potato tart has a few secret ingredients that are sure to make it a household favorite in no time. As with all pies and tarts, the magic begins in the crust! This almond flour based crust features cinnamon and Blood Orange Infused Olive Oil to create a flavor match made in heaven.

 

With the option to add a natural zero-glycemic sweetener, this recipe acts as a healthier dessert. Alternatively, you can omit the sweetener and serve the tart as a side dish to a larger meal.

 

High in beneficial fiber and monounsaturated fats, this gluten-free recipe is just as nourishing as it is delicious.

 

The Best Olive Oil + a Special Gift

I’ve been a sourcing my olive oils from Pour Olive for over a decade, and I think you’ll agree their Blood Orange Infused Olive Oil really makes this recipe shine.

 

However, if you’d prefer a savory version, any of their Ultra-Premium oils will work just as well and provide wonderful health benefits. I’m sure they would be to happy to suggest the right one.

 

They have graciously and given a code to share with you! Use the link to get 10% off your first order at Pour Olive, or use the code CHELSEA1 at checkout.

 

To learn more about the health benefits of this sweet potato tart recipe, the best place to source ingredients and explore delicious recipes to accompany it, please visit the original recipe on ChelseaLAllard.com.

 

I hope you enjoy!

 

Ingredients:

CRUST:

1 ¾ cups almond flour

½ cup tigernut flour

1 tablespoon cinnamon

1 teaspoon fine sea salt

1 egg at room temperature, beaten

2 tablespoons Blood Orange Infused Olive Oil

¼ cup cold water

1 teaspoon TeakiHut Organic Monk Fruit Powder (optional)

*See Notes below for substitutions

 

FILLING:

2 1/4 - 2 1/2 pounds sweet potatoes with skin, roughly chopped

1 tablespoon ghee or butter

2 teaspoons cinnamon

 

Instructions:

CRUST

1. In a large glass or stainless-steel mixing bowl, combine the dry crust ingredients and stir. Add the beaten egg and olive oil and blend with a pastry blender or your hands. Add cold water, 1 tablespoon at a time, and continue mixing until a stiff dough forms. It should hold together but remain pretty dry.

 

2. Form the dough into a ball, cover and refrigerate for about 20 minutes to firm up.

 

3. Preheat the oven to 350º.

 

4. Press chilled dough into a 10” tart dish, working your way out from the center. Use your fingers and the heel of your palm to press the dough up the sides of the dish until it’s evenly distributed. To prevent air pockets, pierce the crust with a fork 20-25 times. Place the tart on a rimmed baking sheet and bake for 20 mins at 350º. Once baked, remove from the oven and increase the temperature to 400º.

 

While the crust bakes, prepare the filling.

 

FILLING

1. Leaving the skins on, roughly chop the sweet potatoes and add them to a large stock pot, filled with water until the potatoes are covered. Boil until the largest pieces are easily pierced with a fork, about 10 minutes. Drain.

 

2. Add about 1 cup of the sweet potatoes to a food processor and process on medium-high, adding ¼ cup of potatoes at a time. Add the ghee and cinnamon and blend until smooth. Pause and scrape the bowl if needed.

 

3. Carefully spread the sweet potato filling into the baked crust and bake at 400º for 30 minutes.

 

4. Allow the tart to cool slightly prior to slicing. You can serve it warm, at room temperature or chilled straight from the refrigerator the next day.

 

Store leftovers in the refrigerator for up to 3 days, covered with a piece of foil.

 

Notes:

This recipe uses a 10” tart dish. For a 12” dish, increase the flour by ¼ - ½ cup. Add more water (1 tablespoon at a time) and more olive oil (1 teaspoon at a time) until the dough reaches the right consistency.

 

Chilling Optional: You don’t have to chill the dough if you’re short on time. It’ll be sticky and harder to work with, but I’ve done it this way and it came out fine.

 

Vegan Option: Use a flax egg instead of a real egg and substitute coconut oil for the ghee.

 

For Nut Allergies: Use a 1:1 Gluten-free flour instead of almonds. Measure the gluten-free flour by spooning it into the measuring cup instead of scooping. This flour is quite dry, so increase the water to about 6 tablespoons.