Sweet Potato Rosette Tart
Plant-based | Stunning presentation | Fall dessert | Thanksgiving-worthy
A stunning tart that uses two types of sweet potatoes for a beautiful end result. Orange sweet potatoes are mashed with zesty orange juice and pumpkin pie spice for a custard-like filling, while steamed purple sweet potato petals are arranged in an eye-catching rosette pattern. The nutty oat and almond crust contrasts beautifully with the earthy sweetness.
Ingredients
Section titled “Ingredients”| Ingredient | Amount | Notes |
|---|---|---|
| Rolled oats | 2 cups | |
| Flaxseed meal | ¼ cup | |
| Almond butter | ¼ cup | |
| Pumpkin pie spice | 1¼ tsp | |
| Plant-based milk | 5 tbsp | Unsweetened, unflavored |
Filling
Section titled “Filling”| Ingredient | Amount | Notes |
|---|---|---|
| Orange juice | 1 cup | Strained to remove pulp |
| Dates | 3 tbsp | Finely chopped |
| Pumpkin pie spice | ¼ tsp | |
| Orange sweet potatoes | 2 cups | Mashed |
| Arrowroot powder | ½ tsp |
Topping
Section titled “Topping”| Ingredient | Amount | Notes |
|---|---|---|
| Purple sweet potatoes | 1½ cups | Very thinly sliced, peeled |
| Almonds | 2 tbsp | Toasted and chopped |
| Aquafaba Whipped Cream | 1 recipe | Optional |
Method
Section titled “Method”-
Make crust: Preheat oven to 400°F. In food processor, combine oats, flaxseed meal, almond butter, and 1¼ tsp pumpkin pie spice. Pulse until combined. With processor running, slowly add milk until mixture clings together and is slightly moistened. Press onto bottom and up sides of 10-inch tart pan. Bake 8 minutes. Remove and reduce oven to 350°F.
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Make orange sauce: In small saucepan, combine orange juice, dates, and remaining ¼ tsp pumpkin pie spice. Bring to boiling; reduce to gentle boil 7-10 minutes until reduced by half (to ½ cup). Set aside 2 tablespoons.
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Make filling: Combine mashed orange sweet potatoes, arrowroot powder, and 6 tablespoons orange sauce. Pour into partially baked crust.
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Bake: Bake 35-45 minutes until filling is set, covering loosely with foil if needed to prevent overbrowning. Cool on wire rack.
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Steam purple potatoes: Place slices in steamer basket over boiling water. Steam 3-5 minutes until tender.
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Decorate: When tart is slightly cooled, arrange purple potato slices in concentric circles on top. Brush with reserved orange sauce. Sprinkle with almonds.
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Serve: With Aquafaba Whipped Cream if desired.
Slice thickness: Purple potatoes should be very thin (⅛ inch) for easy arranging
Make ahead: Bake tart up to 1 day ahead; add rosette just before serving
Color pop: The purple potatoes add stunning visual contrast
Storage
Section titled “Storage”- Refrigerate: Up to 3 days
- Note: Best served at room temperature or slightly warm
Nutrition (per serving, 6 servings)
Section titled “Nutrition (per serving, 6 servings)”- Calories: ~335
- Protein: 9g
- Carbs: 51g
- Fiber: 8g
- Fat: 10g
Adapted from: Ellen Boeke / Forks Over Knives
Prep: 40 min | Cook: 1 hour | Serves: 6