this recipe is one of my favorite holiday desserts.
it’s a play on the original sweet potato pie, but with a twist. it has mashed bananas in it, giving it a sweet second dimension and creamy texture. the recipe was created by a chef’s wife, who likes to serve it with a scoop of vanilla ice cream (if you’re asking me, use blue bell homemade vanilla), a sprinkle of crumbled shortbread cookies and a drizzle of maple syrup. YUM.
fleur’s sweet potato tart
one 9-inch refrigerated piecrust
1 large sweet potato (10 to 12 ounces) – peeled, halved and thinly sliced
1/2 ripe banana, sliced
2 tsp dark brown sugar
2 large eggs, lightly beaten
1 cup heavy cream
1/3 cup raw sugar
3 tbsp light brown sugar
3/4 tsp pumpkin pie spice
1/4 tsp salt
1. preheat the oven to 375. roll out the dough and press into a 4×14 inch rectangular or 9 inch round tart pan with removable bottom; trim the top edge. set the pan on a baking sheet. prick the dough several times with a fork and bake until lightly golden, 15 minutes. (prick the tart shell if the dough puffs up during baking.)
2. meanwhile, in a medium saucepan, cover the sweet potato slices with water and bring to a boil. cook until tender, about 15 minutes. strain and mash until smooth. transfer one cup to a bowl.
3. in a small, nonstick skillet, cook the sliced banana with the dark brown sugar over medium heat, turning once, until caramelized, about 5 minutes. mash the banana into the sweet potato, then stir in the eggs, cream, raw sugar, light brown sugar, pumpkin pie spice and salt.
4. pour the mixture into the pre-baked tart shell and bake until slightly puffed and set, about 35 minutes. let cool on a rack, or refrigerate overnight.
recipe & photo via
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