Sweet Potato Tarts

Sweet Potato Tarts

This recipe for Sweet Potato Tarts is gluten and dairy free. And totally delicious.



For the Crust:

For the Filling:

For the Coconut Cream:



Make the crust:

  1. Coarsely chop walnuts and graham crackers in a food processor until the mixture looks like fine crumbs.
  2. Add the egg and melted butter to the crumb mixture and pulse to combine. The mixture should start to hold together in clumps.
  3. Place a 9-inch removable-bottom tart pan on a baking sheet. Crumble the mixture over the surface of the tart pan and press to form the crust. Alternately, you can use four small tart tins with removable bottoms (that’s what I used).
  4. Bake at 350°F for 15 minutes, until set.

Make the Filling:

  1. Place all the ingredients in a food processor and blend!
  2. Spoon the resulting mixture into your tins or large pie dish.
  3. Bake at 350°F for 15 minutes, until set.

Whip the Cream:

  1. Chill a large mixing bowl and the can of coconut cream in the freezer for 15 minutes.
  2. After chilling, open the can coconut milk and spoon out JUST the top later of extra thick and rich and luxurious coconut cream into the chilled bowl.
  3. Add the sugar and vanilla and whip on high speed with a hand-held mixer until it starts to firm up. You won’t get stiff peaks of cream like you would with heavy cream. But after about 5-7 minutes of mixing it will start to hold together and get very thick. You can even place the resulting cream in the freezer after whipping to keep it extra chilled and thick.
  4. When you are ready to serve, spoon the cream onto the tart and serve!


Feel free to dust the top with a little cacao powder or maple sugar crystals.

Keywords: gluten-free baking, gluten-free tart, sweet potato tart