When I moved to the Deep South, I learned that things are done a little differently here than they are up North. Instead of oats and cream of wheat, Southerners rely on breakfast staples like corn grits. At meals where a Northerner might make stuffing, Southerners make cornbread dressing loaded with butter and mild herbs. The tea here is always sweetened, we have our own names for different varieties of peas and beans, and the Thanksgiving staple of pumpkin pie is quite often replaced with the Southern cult favorite: sweet potato pie. Today, we’re doing the Southern thing by making a yummy (and pretty!) sweet potato pie tart with candied pecans, a graham cracker crust, and marshmallow whipped cream. Trust me- you’re going to love it!
So how does a sweet potato pie differ from a pumpkin pie? Turns out, not too much. Although the flavor is strikingly similar, I find it’s the texture that ends up being slightly different. When coming up with this sweet potato pie tart, my goal was simple: capture the yummy, spiced flavors of classic sweet potato pie with some of the refined appearances of a fancier tart. I think I’ve done just that. Here, a simple and buttery press-in graham cracker and pecan crust is filled with a smooth, cinnamon-spiced sweet potato filling, and topping with candied pecans and marshmallow whipped cream. It’s as cute as it is delish!
I’m sharing today’s recipes with my good friends at Kerrygold. Kerrygold has long been my go-to for butter needs, and this sweet potato pie tart is no exception. Here, their yummy butter holds together the crumb crust and lends flavor to the candied nuts. This year, they’re partnering with bakers to highlight local ingredients and flavors that pair nicely with their butter, so be sure to check out their site for more favorite holiday recipes! Even though the holidays look different each year, food remains one of those things that brings us together, even from miles away. I love that we can honor the people we love by the food we create in our kitchens. Don’t you?
Happy holidays to you all and thank you to Kerrygold for sponsoring this post! I hope you all will check out their site for more recipes and give this sweet potato pie tart a try! Happy Baking!
If you like this sweet potato pie tart you should try:Print
Sweet Potato Pie Tart with Candied Pecans and Marshmallow Whipped Cream
This sweet potato pie tart features a butter graham and pecan crust, a candied pecan topping, and marshmallow fluff whipped cream!
- Prep Time: 30
- Cook Time: 30
- Total Time: 120
- Yield: 9 Servings 1x
- Category: Dessert
For the crust:
- 1 cup graham cracker crumbs
- ¾ cup finely chopped pecans
- ¼ cup sugar
- ½ teaspoon salt
- ½ cup Kerrygold Unsalted Butter, melted
For the filling:
- 1 cup sweet potato puree (made from about 1 large sweet potato, see notes)
- 1 cup evaporated milk
- 3 large eggs
- ½ cup brown sugar
- ½ cup sugar
- 1–1/2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- 1–1/2 teaspoons cinnamon
- ¾ teaspoon ginger
- ¼ teaspoon nutmeg
- 1/8 teaspoon cloves
For the candied pecans:
- 2–1/2 tablespoons sugar
- 1/8 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 tablespoon Kerrygold Unsalted Butter, melted
- 1 teaspoon vanilla extract
- 2 cups shelled pecan halves
For the marshmallow whipped cream:
- 1 cup heavy whipping cream
- 5 ounces (about 1 cup) marshmallow fluff
To prepare the pie:
- Preheat the oven to 350 degrees. Prepare your crust: combine the graham cracker crumbs, pecans, sugar, and salt in a large bowl. Add the butter and stir to combine. Press the wet crumbs into the bottom and sides of a 9” tart pan with a removable bottom. I like to press a small amount of crumbs up the length of the sides first and then press the remaining into the bottom. Bake in the preheated oven for 8-10 minutes or until the edges are turning gold and the bottom is set.
- Prepare your filling: In a large bowl, whisk together the sweet potato puree and evaporated milk. Add the egg and sugar, stirring just until combined. Add the remaining ingredients and stir to combine. Pour the filling into the prepared crust and bake at 350 degrees for about 35-40 minutes or until the center of the pie is set and no longer really jiggly. Allow to cool to room temperature.
To prepare the pecans:
- Preheat the oven to 325 degrees Farenheit. Line a large rimmed baking sheet with foil and lightly grease with cooking spray. Set aside.
- In a small bowl, combine the sugar, salt, and cinnamon. In a separate bowl, stir together the butter and vanilla and then toss in the pecans. Add the sugar mixture and toss to evenly coat the nuts. Spread the nuts out on the baking pan and bake for about 20 minutes, stirring every 10 minutes. Once dry and aromatic, remove from the oven and allow to cool completely. Store in an airtight container until ready to serve.
To prepare the whipped cream:
- In a large bowl or stand mixer fitted with the whisk attachment, whip the cream on medium speed until thickened and medium peaks form. Add the marshmallow fluff and continue whipping until thickened to a cloud-like consistency. Dollop on top of the pie and decorate with pecans as desired.
- To make sweet potato puree, peel and dice one large sweet potato and boil in a medium-sized pot of water until the potatoes are tender to the fork, about 10-15 min depending on the size of your potato pieces. Puree in a blender or food processor with 2-3 tablespoons of water, or more as needed to get a thick but smooth puree. Allow to cool prior to using in pie mixture.