Sweet Potato Tart Recipe with Cornmeal Pie Crust

The holidays are just loaded with desserts.

There’s no way around it.

Since I usually over indulge in all the deliciousness I thought it would be ok to take a step back and make something that is amazing but not jam packed with sugar and butter, like this Sweet Potato Tart Recipe with Cornmeal Crust

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Sweet Potato Tart Recipe with Cornmeal Pie Crust

For the Filling:

2 large sweet potatoes
¾ cup of brown sugar
2 eggs
3 tablespoons of Thrive Algae Oil
¼ cup of milk
1 teaspoon of cinnamon

For the Crust:

1 cup of flour
1 cup of cornmeal
1/3 cup Thrive Algae Oil
¼ cup ice cold water if needed

For the Pecan Streusel:

¾ cup brown sugar
¾ cup flour
¾ cup pecans
¼ cup Thrive Algae Oil
¾ cup marshmallows

Serves 9

prep time: 20 minutes

cook time: 2 hours

procedures:

Preheat the oven to 375°.
Add the sweet potatoes to the oven and cook for 60 to 70 minutes or until softened.
Remove the potatoes, peel, add to a bowl and mash with brown sugar, eggs, oil, milk and cinnamon. Set aside.
Crust: Add the ingredients to a food processor and pulse on high until a meal is formed.
Transfer the mixture to an 8” tart pan and form to mold it to the pan.
Add the sweet potato filling to the center of the cornmeal crust. Set aside.
Streusel: Add the brown sugar, flour and pecans to a food processor and pulse on high while drizzling in the oil.
Pulse until it becomes thick like a meal and then transfer to a bowl. Fold in the marshmallows.
Sprinkle the streusel overtop of the sweet potato filling and bake at 375° for 45 minutes.
Serve warm or cool.