This gluten and dairy free Japanese sweet potato tart has a smooth rich filling with an easy homemade crust. It is a perfect dessert idea for the holiday season!

I love any dessert with sweet potato but my absolute favorite is this tart with Japanese sweet potato! This tart is truly a crowd pleaser and I just could not wait to share this recipe.

Japanese sweet potatoes have a different level of sweetness. They are way sweeter than orange colored sweet potatoes found in the US, which makes it an ideal ingredient for baking.

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Where can I find Japanese sweet potatoes
Ingredients for this recipe
How to make Japanese sweet potato tart
Storing Direction
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Japanese Sweet Potato Tart

The filling is made with a generous amount of sweet potato, sugar, oat milk and egg. It is rich and creamy without using any cream or butter. Once the potatoes are boiled, everything can be pureed in a food processor or a bender and poured right into the crust.

The crust is made with just 4 ingredients - sugar, vegan butter, gluten-free all purpose flour and egg. Mixing in one bowl is all you need to do 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 luscious whipped cream (yes, the dairy-free type) on top. Sprinkling some cinnamon and almond flakes are good ways to spice it up as well.

Where can I find Japanese sweet potatoes

I normally get my sweet potatoes at Asian grocery stores (such as H Mart) or Whole Foods. You would probably see them more during the fall and winter when they are in season. They have reddish-purple skin and pale yellow to white flesh which makes them unique from other sweet potatoes.

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
Large egg

For the filling:

Japanese sweet potato
Sugar
Large egg
Vanilla extract
Oat milk

Optional toppings:

Dairy-free whipped cream
Cinnamon
Almond flakes

How to make Japanese sweet potato tart

1. Preheat the oven to 360°F/ 182°C.

2. Crust: In a large bowl, mix the sugar and butter together. Add in the egg, then the flour and knead until well combined. Spread the dough into a 9 inch tart pan. Poke holes with a fork all over the bottom of the crust. Bake for 12 minutes.

2. Filling: Peel and cut the sweet potato into an inch size cubes. Boil for about 10 minutes until they are fork tender. Drain the water.

3. Place the cooked potato, sugar, egg, vanilla, and oat milk in a food processor and pulse until smooth.

4. 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.

Storing Direction

The sweet potato tart can be covered and stored in the fridge for up to 3 days.