Sweet Potato Tarts

Sweet potatoes are definitely one of my favorite root vegetables. It is a staple in my pantry throughout the year and even more during Thanksgiving. They are grown world wide so it’s a vegetable that is loved internationally. Moving away from the Caribbean I have not been able to find the variety that I grew up. It tastes like golden marshmallows and just melts in your mouth. If you ever visit the region it’s definitely is a must try. These root vegetables are high in Vitamin, A, C and Manganese, Pantothenic acid ( Vitamin B5 ), Vitamin B6 and Potassium.


2 large sweet potatoes

2 cups of water

2 Tbsp molases

2 tbsp organic cane sugar

2 tbsp. vegan butter

1/3 cup plant based milk ( any variety )


  1. Wash the sweet potatoes and slice them into thirds. Put them into a Dutch oven with the water, cover and steam for about 30 minutes at 350 degrees. Check after 20 minutes and remove from the oven if sift when pricked with a fork. If more time is needed continue steaming. Turn off the oven, using a fork remove from the Dutch oven and allow to cool for about 30 minutes. (Cooling Tip: place infant of a window to reduce cooling time. During the fall and winter your cooling time would be reduced in almost half. )
  2. Once cooled remove the skin from the potatoes and place in a hand mixer. Cream the potatoes until the mixture is soft and light. Then add all the ingredients and mix together on a low speed. Cover the mixing bowl and place in the fridge until ready to place into the tart crusts.
  3. Spoon the batter into the cooled blind baked tart crusts. Top the batter slightly higher than the top of the crust. As the tarts bake the batter will drop lower into the crust. Bake for about 30 minutes at 315 degrees. If you have extra batter you can refrigerate for a week and use to make more crust.
  4. Bake until the filling begins to caramelized and the crust is slightly brown.
  5. Remove from the oven and place on the cooling rack for 15 minutes before serving. The tarts can be stored for up to 3 months in the freezer. I have never had mine last that long as we eat them before. 

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