Sweet Potato Tarts

Sweet Potato Tart (1)While Christmas and Thanksgiving are behind us, there is still plenty of time this long winter to enjoy some cozy seasonal foods. Although I’ve never actually made a Sweet Potato Pie, I suspect that these tarts are a good cousin to that traditional dessert.

The recipe below uses one 6-inch cast iron skillet.  If you have a skillet of another size, adjust accordingly.  If you split this into two smaller skillets, please reduce the cooking time; if you double the recipe to fit a larger pan, it may need more time particularly if the filling is deep.

The tart is quite sweet due to the ooey-gooey-melty marshmallows on top, which is why it’s perfect for sharing.  Of note: if you have leftovers, the tart itself reheats well but the marshmallow will dissolve into the filling. For the recipe below (adapted from Good Life Eats), we used Vanilla Bean marshmallows, though Maple or Brown Sugar would be delicious alternatives.

Sweet Potato Tarts

  • Servings: 2
  • Difficulty: medium
  • Print

sweet potato tart (2)

Ingredients – filling

1 medium/large sweet potato, peeled and cut into chunks
3 T brown sugar
dash cinnamon
dash nutmeg
dash ginger
3 T milk
1 t vanilla extract
1 egg
4 Sweet Jumbles marshmallows, quartered

Ingredients – crust

2 T unsalted butter, melted
3 oz. gingersnap cookies
¼ c. pecans
1 T brown sugar
dash of salt


  • Preheat oven to 350 degrees.
  • Boil sweet potato in a saucepan until soft.   Using a blender (or, even better, and immersion blender), combine cooked sweet potato and all filling spices, milk, and vanilla.  Puree until smooth.
  • Add egg to sweet potato mixture and puree until just combined. Set aside.
  • In a food processor, combine gingersnaps, pecans, brown sugar, and salt. Process until finely ground.
  • Transfer gingersnap mixture to a small bowl and mix in melted butter.
  • Press mixture into the bottom and up the sides of a 6-inch cast iron skillet. Bake at 350 F for 5 minutes.
  • Remove crust from oven and increase oven temperature to 400.
  • Pour sweet potato mixture into the skillet, smoothing the top. Bake at 400 for 20-25 minutes until edges are firm and middle is barely jiggly.
  • Remove from oven and cover with quartered Sweet Jumbles marshmallows.
  • Turn on oven broiler and return skillet to oven for 2-3 minutes to melt and brown the marshmallows.  (You can also add to the toasting with a kitchen torch, if you have one.)
  • Serve warm.

sweet potato tart (3)

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