Crispy and tender crust, with a smooth sweet filling- these Sweet Potato Cream Filled Tarts are the perfect treats for the holiday season! Vegan, gluten free, oil free and made with just 5 simple ingredients.
IT’S FINALLY HERE! I have been SO excited to share this recipe with all of you. I have to admit, I wanted to get this up way earlier but due to exams and life kind of things it is a little late. Better late then never right?
If you’re looking for some last minute desserts to bring to your holiday party, here you go! These tarts are SO easy to make, require little ingredients and effort and taste absolutely spectacular. Plus, we get to take advantage of the delicious Japanese sweet potatoes that are in season!
If you’ve never tried Japanese sweet potato….. where have you been?! Haha just kidding but I really urge you to try them out. They are much different than the orange sweet potatoes. They have a vanilla cake type of flavour and depending on the variety of Japanese sweet potato, they are cakey-er or OOZE with syrup. I personally prefer the cake-y variety- but both work in this recipe!
The tart crust is crispy and tender. And with the cool melty whipped cream and smooth, cake-y sweet potato filling- this dessert is truly a crowd pleaser.
I hope you LOVE this Vegan Sweet Potato Cream Filled Tart! It’s:
crispy and tender
melty, silky and smooth
gluten, dairy, oil and refined sugar free
and SO, SO delicious
Tips and Tricks to making Vegan Sweet Potato Cream Filled Tart
Roasting the potatoes will yield a much more sweeter tart, as the sugars will come out more so you can reduce the amount of maple syrup and liquid
When peeling the potatoes, be sure you get all the peel off or it might get stuck when piping
If wanting to serve this tart warm, skip placing the whip cream inside and pipe the sweet potato over the tart and place into the oven at 350 for 8 minutes and then you can top with the whip cream
If you recreate this Vegan Sweet Potato Cream Filled Tart please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!
1.5 c vegan whip cream
2 large Japanese sweet potatoes (520g)
3 tbsp maple syrup
3.5 tbsp vegan creamer (70ml)
Steam or roast your sweet potato until cooked
Peel all the skin off the sweet potatoes and place them into the blender along with the maple syrup and creamer
Spoon the sweet potato filling into a piping bag
Spread some vegan whip cream over the pre-made tart crust and then pipe on the sweet potato filling on top in circular potions, starting in the middle and ending in the middle
Let it chill in the fridge uncovered to serve cold
SERVINGS: 3 mini tarts or 1 large tart
PREP TIME: 10 minutes
COOK TIME: 15 minutes