It’s NOVEMBER. Wow!!! Therefore, we are starting to think ahead and plan our Thanksgiving feast. Typically, we have some version of pie but this year we wanted a slightly different take… a Sweet Potato Tart with a Pecan Oat Crust!
I can’t even begin to explain how incredible this creamy sweet potato tart is! It has all the flavors of fall- cinnamon, nutmeg, and ginger coupled with the glorious sweet potato. Basically, one tastes Fall in each delectable bite.
But it doesn’t stop there! The creamy tart filling is placed into a crunchy and nutty pecan oat crust. Gluten free never tasted so good!
However, it needed one last thing- a little toasted pecan and oat crumble on top! It looks so beautiful and gives this Sweet Potato Tart with a Pecan Oat Crust that extra toasty and warm homemade flavor. Plus, it gives your kitchen an amazing Autumn aroma!
If you are looking for a fabulous dessert for your own Thanksgiving table, give this Sweet Potato Tart with a Pecan Oat Crust a chance. Pie is great, but this healthy tart might just win over your table and your full stomach. Happy planning!
- 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
- Pre-heat the oven to 375 degrees F.
- Wash and poke the whole sweet potatoes with a fork.
- Bake for 30-40 minutes depending on size of potatoes. Scoop out the potato from the skin once cooled.
- In a food processor, combine the oats, pecans, flax seed meal and almond butter.
- Pulse until combined, yet pieces still intact (see picture).
- Press crust mixture into a tart pan (we used one with a removable bottom- SO worth it!).
- Next, in a food processor, combine the sweet potato, chopped dates, arrow root powder, maple syrup, vanilla, cinnamon, nutmeg, ginger and salt.
- Blend on high for several minutes until well combined. (There should be very few visible chunks of dates.)
- Pour the sweet potato mixture into the crust and level the top.
- Place into the oven for 35-40 minutes.
- 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.
- 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.
- Cut into pieces and serve.
- Enjoy!
