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Sweet Potato Tart + Maple Crema

January 23, 2015

Preparation Time: approximately 20 minutes

Cooking Time: approximately 30 minutes

Serving Size: 1 tart; makes about 12

3 Slices on The Slice Plan


½ stick unsalted butter, softened

1 cup brown sugar

2 eggs

¼ cup whipping cream

1 tsp vanilla extract

3 TB all-purpose flour

½ tsp salt

½ tsp ground cinnamon

½ tsp allspice

½ tsp freshly grated nutmeg

2 sweet potatoes, large, baked/boiled

3 store-bought rolled up dough

Nonstick cooking spray

Maple Crema

½ cup whipping cream, cold

3 TB maple syrup, chilled


Preheat oven to 350 degrees.

In a large bowl, mix together butter and brown sugar until it becomes a sand-like texture. Add eggs and beat with electric mixer. Add whipping cream and vanilla extract; mix until smooth. Add in flour, salt, cinnamon, allspice, and nutmeg. Scoop out the inside of the sweet potatoes and transfer them to a medium bowl and mash. Once mashed, add potatoes into the flour mixture and blend with electric mixer.

Roll out the dough and with tartlet pans, divide the dough into 12 (4-inch) rings. Spray the tartlet pans with nonstick cooking spray and insert dough. Cut off excess dough with a knife. With a scooper, scoop out potato mixture; about ¼ cup each and place into tartlet pans. Bake for 30 minutes.

To Prepare Maple Crema: Whip together ingredients until stiff peaks are formed.

Turn-out & Storage

Serve tarts warm or at room temperature with maple crema. Tarts and crema can be stored under refrigeration for up to 3 days. Uncooked tarts are great frozen for up to 3 months in an airtight container.

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