With the temperatures continuing to drop and the harvest season in full swing, homemade desserts are the perfect thing to put a smile on your face. Paired with a glass of red wine, this sweet potato tart recipe is a fantastic alternative to pumpkin pie. This recipe is one of Chef Ben’s favorite desserts made with ingredients straight from the Travaasa Farm. And if you’re worried about portion control, try making these into bite size mini-pies! 

Sweet Potato Tarts
Serves 6
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  1. 3/4 cup granulated sugar
  2. 1 teaspoon ground cinnamon
  3. 1/2 teaspoon salt
  4. 1/2 teaspoon ground ginger
  5. 1/4 teaspoon ground cloves
  6. 2 large eggs
  7. 15 oz. pureed roasted sweet potato
  8. 12 fl. oz. half and half or evaporated milk
  9. 1 cup all-purpose flour
  10. 2 cupcake or muffin pans
  11. whipped cream (optional)
  12. 1 recipe Chef Ben's Pie Crust (see note)
  1. Bake sweet potatoes at 350 degrees for 45 minutes, or until soft.
  2. Peel the skin away from roasted sweet potato and puree.
  3. Fill placed pie crust with sweet potato tart filling.
  4. Bake at 350 degrees for 10 minutes, then reduce temperature to 300 degrees and continue baking for 15 minutes or until the tart filling is golden brown.
  5. Let cool, slice, and serve!
**Chef Ben's Pie Crust
  1. 1 cup all-purpose flour
  2. 1/4 pound unsalted butter
  3. 1/3 cup ice-cold water
  4. 2 pinches salt
  5. 1. Use a cheese grater to grate butter into flour mixture
  6. 2. Slowly add ice water until dough pulls together
  7. 3, Roll out pastry Cut dough with a round cutter and carefully tuck into muffin molds making sure that the dough is flush to all sides of the mold
  8. 4. Carefully pour the batter into the crust stopping at 3/4 of the way full
  9. 5. Use a butter knife to gently loosen the crusts from the mold when done. Do not grease molds as the pie dough contains enough butter to keep crust from sticking.
  10. Recipe provided courtesy of
  11. Chef Ben Baker
  12. Executive Chef
  13. Travaasa Experiential Resorts
Travaasa Blog http://www.travaasa.com/blog/