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!

Prep Time: 15 Min

Sugar Vegan butter Gluten free all purpose flour Large egg Japanese sweet potato Raw cane sugar Large egg Vanilla extract Oat milk Dairy free whipped cream Cinnamon Almond flakes

cook Time: 45 Min

Ingredients

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Combine the tart crust ingredients in a bowl. Press the dough into a tart pan. Poke holes with a fork all over the bottom . Bake for 12 minutes.

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Pre bake the crust

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Boil the cut up potatoes for about 10 minutes until they are fork tender. Drain completely.

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Cook the sweet potato

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Place the cooked potato, sugar, egg, vanilla, and oat milk in a food processor and pulse until smooth. Pour the mix into the crust.

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Make the filling

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Bake again for 30 minutes. Let cool completely. Optional: Top with whipped cream, cinnamon and almond flakes.

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Bake & top

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Grab the full recipe  from the link below!