And yet another recipe from 2014! Really proud of all the recipes I wrote, photographed, and shared that year!
gluten free – grain free – dairy free – soy free – refined sugar free – gum free – vegan option
These babies were pure accidental perfection. Last week after cooking dinner for some friend’s at their house, we were all craving a little something sweet. After digging around in their pantry I surfaced with a few ingredients and a mess of loose end ideas. I ran through a million options in my head of things I could make. I decided that I definitely wanted to do mini tarts, but was stumped on filling.
I was in the mood for something creamy but didn’t have any coconut cream or avocado. After fishing through the bag of food I brought, 1 lone white sweet potato surfaced and voila! it all clicked.
These babies have 6 major ingredients, minus the toppings which can change if you don’t like pomegranates. They took me about 20 minutes to pull together and my husband swears they’re the best thing I’ve ever made.
HONEY & VANILLA SWEET POTATO TARTS
1 1/4 c almond meal
1/2 c unsweetened shredded coconut
1 egg [flax egg for vegan option: 1 tbsp flax seed meal to 3 tbsp water, mix & let sit for 10 minutes before adding]
1-2 tbsp water
2-3 medium sized white sweet potatoes
1/3 c honey [1/4 c maple for vegan option]
1 vanilla bean, scraped or 2 tsp pure vanilla extract
1 tsp salt
1 pomegranate [or another fruit if you prefer]
(optional) 1/4 cup chopped nuts
Preheat the oven to 350 degrees & start boiling water in a medium sized pot for the sweet potatoes.
In a medium sized bowl combine almond meal, shredded coconut, and egg. Mix well. If the dough is too flaky to stick together, add a little bit of water, 1/2 tbsp at a time, not more than 2 tbsp.
The dough should form well but not be sticky or gooey.
Oil a muffin pan with either coconut or olive oil. Olive oil will give the crust a slight buttery flavor, which I love.
Split the dough ball into 12 even sized balls and place one in each muffin cup.
Press dough into bottom & sides of muffin cups, roughly 1/4 in thick.
Bake in the oven for 10-15 minutes. Start checking at 10 and bake until the edges are golden.
While the crust is in the oven, boil & mash the white sweet potatoes.
I chopped my potatoes small so they would cook faster.
Once the potatoes are soft, strain & mash with a hand masher.
Add honey, vanilla, & salt.
When the tart shells come out of the oven, let them cool for 10 minutes in the pan.
While they cool, open your pomegranate & remove the seeds.
*TIP: fill a large bowl with water and open while the pomegranate is submerged. All seeds will sink to the bottom and the inside skin will float to the top, plus the juice won’t squirt all over.
Once tart shells have cooled, spoon sweet potato mixture into each cup and top with chopped nuts & pomegranate seeds. Serve warm or at room temp, as is or topped with coconut whipped cream.