Photo: Laurie Black; Styling: Chelsea Fuss
Prep Time
24 Mins
Chill Time
1 Hour 30 Mins
Bake Time
30 Mins
Cool Time
2 Hours
Makes 8 servings

Serve up the sweet flavors of fall with this cinnamon-scented Sweet Potato Tart with Cream Cheese-Pecan Crust.

How to Make It

Step 1

Preheat oven to 425°. Roll pastry between 2 sheets of lightly floured plastic wrap into a 12-inch circle. Fit into an 11-inch shallow, metal, removable bottom tart pan, trimming excess pastry; chill.

Step 2

Meanwhile, beat sweet potatoes with an electric mixer at medium speed until smooth. Beat in sweetened condensed milk and next 6 ingredients. Beat in eggs and half-and-half. Pour mixture into chilled crust.

Step 3

Place tart on a baking sheet; bake 20 minutes. Reduce heat to 325°; bake 10 more minutes or until center is set. Let tart cool completely on a wire rack. Refrigerate until ready to serve. Garnish, if desired.

Step 4

*Note: You can prepare the tart in a 9-inch-deep pie plate, omitting about 1/2 cup filling.

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