This gluten and dairy free Japanese sweet potato tart has a smooth rich filling with an easy homemade tart crust. It is a perfect dessert idea for the holiday season!
I love any dessert with sweet potatoes but my absolute favorite is this tart made with Japanese sweet potato! This tart is truly a crowd pleaser and I just could not wait to share the recipe with you all.
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What are Japanese sweet potatoes
Japanese sweet potatoes have a different level of natural sweetness. They are way sweeter than orange colored sweet potatoes found in the US, which makes it an ideal ingredient for baking. They have a reddish-purple skin and pale yellow to white flesh which makes them unique from other sweet potatoes.
What is Japanese sweet potato tart
The filling is made with a generous amount of Japanese sweet potato, sugar, oat milk and egg. It is rich and creamy without using any cream or butter. Once the potatoes are boiled, everything gets pureed in a food processor or a blender and poured right into the crust.
The crust is made with just 5 ingredients - sugar, vegan butter, gluten-free all purpose flour, cornstarch and egg. All it takes is mixing the ingredients in one bowl and it’ll be ready to go into the tart pan.
While the tart is delicious on its own, I like to serve mine with dairy-free whipped cream on top. Topping with some cinnamon and almond flakes is a good way to spice things up as well.
Ingredients for this recipe
For the crust:
- Sugar
- Vegan butter
- Gluten-free all purpose flour - Make sure to choose a type with xanthan gum which has a binding effect to replace gluten.
- Cornstarch
- Large egg
For the filling:
- Japanese sweet potato
- Organic cane sugar
- Large egg
- Vanilla extract
- Oat milk - Or any non dairy milk. I recommend to use a thicker type such as soy milk.
Optional toppings:
- Dairy-free whipped cream - whip up dairy-free or vegan heavy cream with sugar (see the recipe card notes for details), or ready-to-use canned whipped cream works as well.
- Cinnamon
- Almond flakes
How to make Japanese sweet potato tart
1. Preheat the oven to 360°F/ 182°C.
2. Make the tart crust - In a large bowl, mix the sugar and butter together. Add in the egg and mix again. Mix in the flour and cornstarch, and knead until well combined. Press the dough into a 9-inch tart pan. Poke holes with a fork all over the bottom of the crust. Bake for 15 minutes.
3. Cook the potatoes - Boil the cut up potatoes for about 10 minutes until they are fork tender. Drain completely.
4. Make the filling - Place the cooked potato, sugar, egg, vanilla, and oat milk in a food processor and pulse until smooth.
5. Bake - Pour the mix into the crust. Flatten the surface and bake again for 30 minutes. Let cool completely.
Optional: Top with whipped cream, cinnamon and almond flakes.
*See the recipe card below for detailed instructions.
Frequently asked quesitons
Baked Japanese sweet potato tart can be covered and stored in the fridge for up to 3 days.
I normally get my Japanese sweet potatoes at Asian grocery stores or Whole Foods. You would probably see them more during the fall and winter when they are in season.
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Recipe
Japanese Sweet Potato Tart
Equipment
- 1 x 9-inch tart pan with a removable bottom
Ingredients
For the tart crust
- 3 tablespoons organic cane sugar or any white sugar
- 5 tablespoons vegan butter softened
- 1 cup gluten free all purpose flour I use Bob's Red Mill 1 to 1
- 1 tablespoon cornstarch
- 1 large egg
For the filling
- 1 pound Japanese sweet potato peeled and cut into an inch size pieces
- ½ cup cane sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ⅓ cup oat milk or any non dairy milk
Optional toppings
- dairy-free whipped cream
- cinnamon
- almond flakes
Instructions
For the crust
- Preheat the oven to 360°F/ 182°C. Lightly grease a 9-inch tart pan.
- In a large bowl, mix the sugar and butter together.
- Add in the egg and mix again.
- Mix in the flour and cornstarch. Knead until well combined.
- Spread the dough into the tart pan. Poke holes with a fork all over the bottom of the crust.
- Bake for 15 minutes.
For the filling
- Boil the potato for about 10 minutes or until they are fork tender. Drain the water completely.
- Place the cooked potato, sugar, egg, vanilla, and oat milk in a food processor and pulse until smooth.
To Bake
- Pour the mixture into the crust. Flatten the surface and bake again for 30 minutes. Let cool completely.
- Optional: Top with whipped cream, cinnamon and almond flakes.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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