If you’re tired of pumpkin pie for the holidays, make a sweet potato one instead this year.
The holidays are fast approaching and that means dessert is in order! Let’s be honest, no matter how extravagant the main and sides, you can always manage to find extra room for dessert, and around this time of year that usually means pie.
This year it’s a sweet potato tart with a nutty pecan praline topping to be exact. Silky and smooth with a nice bit of crunch on top, it makes an excellent addition to any holiday menu and is quicker and easier to make than most pies.
If you’ve never had it, sweet potato pie is what you’ve always wished pumpkin pie could be. In reality pumpkin pies can either be disappointingly bland or overly spiced, that’s because pumpkins really aren’t that flavorful on their own, but sweet potatoes are another story.
Naturally sweet and creamy, sweet potatoes only require a minimum of sweetener and spice to shine. While a hint of maple, vanilla, cinnamon and nutmeg is all you need, a sprinkling of pecans doesn’t hurt either. Here I’ve added pecans to both the crust and the topping for a nice textural contrast and nutty flavor.
Speaking of the crust, this one is a press-in kind (no rolling pins needed) so it’s quick and easy to make, all you need is a tart pan. The filling, unlike most pie recipes that call for long bake times, comes together on the stovetop and then quickly sets in the oven. (This prevents the problem of an under-baked custard with an over-burnt crust.)
Since this tart is best after it sets in the fridge, you can easily make it the day before the big meal. And did I mention that it’s gluten-free, vegan and paleo. So forget the pumpkin pie this year and make a sweet potato one instead.
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