Sweet Potato Tart with a Pecan Oat Crust
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • Crust:
  • 1 Cup Rolled Oats (keep some for garnish)
  • ½ Cup Pecans (keep some for garnish)
  • 2 Tbsp Flaxseed Meal
  • 2 Tbsp Almond Butter
  • Filling:
  • 2 Medium Sweet Potatoes
  • 10-12 Whole Dates (Chopped)
  • ½ Cup Almond Milk
  • 2 Tbsp Arrow Root Powder
  • ¼ Cup Maple Syrup
  • 1 tsp Vanilla Extract
  • ¾ tsp Cinnamon
  • ½ tsp Ground Nutmeg
  • ½ tsp Ground Ginger
  • ½ tsp Salt
Instructions
  1. Pre-heat the oven to 375 degrees F.
  2. Wash and poke the whole sweet potatoes with a fork.
  3. Bake for 30-40 minutes depending on size of potatoes. Scoop out the potato from the skin once cooled.
  4. In a food processor, combine the oats, pecans, flax seed meal and almond butter.
  5. Pulse until combined, yet pieces still intact (see picture).
  6. Press crust mixture into a tart pan (we used one with a removable bottom- SO worth it!).
  7. Next, in a food processor, combine the sweet potato, chopped dates, arrow root powder, maple syrup, vanilla, cinnamon, nutmeg, ginger and salt.
  8. Blend on high for several minutes until well combined. (There should be very few visible chunks of dates.)
  9. Pour the sweet potato mixture into the crust and level the top.
  10. Place into the oven for 35-40 minutes.
  11. Meanwhile, place the reserved oats and chopped pecans into a dry frying pan. Over medium/high heat. Stir until oats and pecan have started to brown.
  12. Remove the tart from the oven when the filling and crust is starting to brown. Allow to cook on a wire rack. Then, top the tart with the toasted oats and pecans.
  13. Cut into pieces and serve.
  14. Enjoy!
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/sweet-potato-tart-with-a-pecan-oat-crust/