Sweet Potato Pecan Tart

Sweet Potato Pecan Tart

In this twist on the classic sweet potato pie, a Pecan Crust is filled with a sweet potato-cream cheese mixture and topped with vanilla meringue.

Sweet Potato Pecan Tart
Makes 1 (9½-Inch) Tart
  • 5 ounces cream cheese, room temperature
  • 1¼ cups mashed cooked peeled sweet potato
  • ½ cup firmly packed light brown sugar
  • 2 teaspoons all-purpose flour
  • 1 teaspoon vanilla bean paste
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground cloves
  • 2 large eggs, room temperature
  • Pecan Crust (recipe follows)
  • Vanilla Bean Meringue (recipe follows)
Pecan Crust
  • 3 cups pecan pieces*
  • ¼ cup firmly packed light brown sugar
  • ¼ cup unsalted butter, melted
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
Vanilla Bean Meringue
  • 1 cup sugar
  • 5 egg whites, room temperature
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon kosher salt
  • 1½ teaspoons vanilla bean paste
  1. Preheat oven to 325°.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth and creamy, about 2 minutes, stopping to scrape sides of bowl. Add sweet potato, brown sugar, flour, vanilla bean paste, cinnamon, ginger, salt, and cloves; beat at medium-low speed just until combined. Increase mixer speed to medium, and beat until well combined, about 2 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating until well combined after each addition and stopping to scrape sides of bowl. (Mixture will be on the thicker side.) Spoon into Pecan Crust; using a small offset spatula, spread into an even layer.
  3. Bake until top of filling is set and an instant-read thermometer inserted in center registers 155°, 32 to 35 minutes. Let cool completely in pan on a wire rack; cover and refrigerate for at least 8 hours or up to overnight.
  4. Carefully remove tart from pan; transfer to a serving plate. Spoon and spread Vanilla Bean Meringue onto tart, spreading to edges of crust. Using a handheld kitchen torch, carefully brown meringue as desired. Serve immediately.
Pecan Crust
  1. Preheat oven to 350°. Spray a 9½-inch fluted round removable-bottom tart pan with baking spray with flour.
  2. In a large bowl, stir together all ingredients until well combined; using a small straight-sided measuring cup, press crumb mixture into bottom and up sides of prepared pan.
  3. Bake until set, lightly golden brown, and fragrant, 18 to 25 minutes. Let cool completely on a wire rack.
Vanilla Bean Meringue
  1. In the heatproof bowl of a stand mixer, whisk together sugar, egg whites, cream of tartar, and salt. Place over a saucepan of simmering water, and cook, stirring frequently, until sugar dissolves and an instant-read thermometer registers 120° to 130°.
  2. Carefully return bowl to stand mixer. Using the whisk attachment, beat at high speed until bowl is room temperature and glossy, stiff peaks form, 7 to 10 minutes. Beat in vanilla bean paste. Use immediately.
*We used Cane River Pecan Company Pecan Pieces.



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