Sweet Potato Tarts

Sweet Potato Tart

These sweet potato tarts from Duck Dynasty’s Ms. Kay Robertson are bound to brighten up any Thanksgiving or holiday table.

Sweet Potato Tarts
Yields 2
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  1. 2 Homemade Piecrusts, recipe follows
  2. 2 pounds sweet potatoes, cooked, peeled, and mashed (about 3 cups mashed)
  3. 2 cups sugar
  4. 6 large egg yolks, lightly beaten
  5. ⅛ teaspoon salt
  6. 1½ teaspoons ground cinnamon
  7. ⅛ teaspoon ground nutmeg
  8. ½ cup butter, melted
  9. 1 (12-ounce) can evaporated milk
  10. 1½ teaspoons vanilla extract
  1. Preheat oven to 350°. On a lightly floured surface, roll out Homemade Piecrusts, and fit into 2 (10-inch) fluted tart pans with removable bottoms. Gently press crusts into bottom and up sides of tart pans and trim. Line pans with parchment paper, and place pie weights on top.
  2. Bake until crusts begin to set, about 10 minutes. Remove pie weights and parchment paper, and bake until lightly browned, about 8 to 10 minutes more. Let crusts cool on a wire rack 10 to 15 minutes.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine sweet potato, sugar, egg yolks, salt, cinnamon, nutmeg, butter, evaporated milk, and vanilla. Mix on low speed to combine.
  4. Divide filling evenly among prepared crusts. Bake 10 minutes; decrease heat to 300°, and bake until tarts have set and are dark golden brown, about 45 to 50 minutes.
Louisiana Cookin https://www.louisianacookin.com/
Homemade Piecrusts
Yields 2
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  1. 2¼ cups all-purpose flour
  2. ¾ teaspoon salt
  3. 10 tablespoons unsalted butter, cut into ½-inch cubes and frozen
  4. 5 tablespoons ice water, or more, as needed
  1. In the work bowl of a food processor, pulse together flour and salt. Add butter and pulse until mixture has pea-sized pieces of butter.
  2. Add ice water, 1 tablespoon at a time, pulsing after each addition, until dough comes together. Add more cold water, if necessary. Remove from bowl, and place on clean work surface. Separate dough into 2 even disks, being careful not to overwork. Wrap tightly in plastic wrap, and refrigerate until firm, 1 to 2 hours or up to overnight.
Louisiana Cookin https://www.louisianacookin.com/


    • Thanks for asking! These tarts taste best when made fresh, but they can be refrigerated or frozen and defrosted once they’re fully cooked. Our Test Kitchen is working on a freezable variation that would help ensure a firm crust. We’ll get back to you as soon as the results are in.

  1. I love Louisiana Cookin’ so many wonderful recipes. I try many of them.Boy are they good!.
    Thank you for a great magazine.

    Marilyn Giroir


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