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
Ingredients
- 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
Instructions
- Preheat oven to 325°.
- 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.
- 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.
- 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
- Preheat oven to 350°. Spray a 9½-inch fluted round removable-bottom tart pan with baking spray with flour.
- 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.
- Bake until set, lightly golden brown, and fragrant, 18 to 25 minutes. Let cool completely on a wire rack.
Vanilla Bean Meringue
- 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°.
- 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.
Notes
*We used Cane River Pecan Company Pecan Pieces.
