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Southern Sweet Potato Tart

Our family loves sweet potatoes, so I try to incorporate them in as many dishes as I can. My secret ingredient is the bourbon—it's what makes this tart so delicious. —Marie Bruno, Watkinsville, Georgia
  • Total Time
    Prep: 1 hour Bake: 25 min. + cooling
  • Makes
    8 servings


  • 1 pound sweet potatoes (about 2 small)
  • Pastry for single-crust pie
  • 1/4 cup butter, softened
  • 1/2 cup packed dark brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 1/4 cup heavy whipping cream
  • 1 tablespoon bourbon or 1 tablespoon whipping cream plus 1/2 teaspoon vanilla extract
  • 2 tablespoons butter, softened
  • 2 tablespoons dark brown sugar
  • 2 tablespoons dark corn syrup
  • 1/2 cup chopped pecans


  • Preheat oven to 400°. Place potatoes on a foil-lined baking sheet. Bake until tender, 40-50 minutes.
  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. tart pan with removable bottom. Press onto bottom and sides of pan; trim edges to edge of pan. Refrigerate while preparing filling.
  • Remove potatoes from oven; increase oven setting to 425°. When potatoes are cool enough to handle, remove peel and place pulp in a large bowl; beat until smooth (you will need 1 cup mashed). Add butter, brown sugar, flour, pie spice and salt; beat until blended. Beat in egg, cream and bourbon. Pour into crust. Bake on a lower oven rack 15 minutes.
  • Meanwhile, for topping, mix butter, brown sugar and corn syrup until blended. Stir in pecans.
  • Remove pie; reduce oven setting to 350°. Spoon topping evenly over pie. Bake until a knife inserted in the center comes out clean, 8-10 minutes.
  • Cool on a wire rack. Serve within 2 hours or refrigerate, covered, and serve cold.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap and refrigerate 1 hour. Optional*PECAN TOPPING 1/2 cup pecan pieces 2 tablespoons butter 2 tablespoons Dark Karo Syrup 2 Tablespoons dark brown sugar Mix all ingredients together in small bowl. Sprinkle over top of tart during last 15 minutes of baking.
Nutrition Facts
1 piece: 477 calories, 29g fat (15g saturated fat), 85mg cholesterol, 326mg sodium, 52g carbohydrate (27g sugars, 3g fiber), 5g protein.
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