RECIPE of the MONTH
Sweet Potato Tart with Pecans and Marshmallows
Ingredients
Crust
1 1/2 cups all purpose flour
3/4 cup whole almonds
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup powdered sugar
1 large egg
Filling
1 1-pound yam (red-skinned sweet potato)
3/4 cup sugar
1/2 cup whipping cream
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1 cup mini marshmallows
1/2 cup pecans, toasted, chopped
Sweetened whipped cream
For crust:
Blend flour, almonds, and salt in processor until almonds are
finely ground. Using electric mixer, beat butter and powdered
sugar in large bowl until fluffy. Add egg and beat until just
blended. Add flour mixture in 2 additions, beating until moist
clumps form. Gather dough into ball. Flatten into disk. Chill
until firm, at least 1 hour and up to 1 day. Soften dough slightly
before rolling out.
Roll out dough on lightly floured surface to 14-inch round. Transfer
dough to 10-inch-diameter tart pan with removable bottom. Fold
in overhang, pressing to form double-thick sides. Pierce bottom
of crust all over with fork. Chill crust at least 30 minutes and
up to 1 hour.
Preheat oven to 325°F. Bake crust until pale golden, about
25 minutes. Transfer to rack and cool completely. (Can be made
1 day ahead. Store in airtight container at room temperature.)
For filling:
Preheat oven to 375°F. Roast yam on foil-lined baking sheet
until very tender when pierced with skewer, about 45 minutes.
Halve yam lengthwise; cool completely.
Scoop 1 cup yam pulp into blender (reserve remaining pulp for
another use). Add sugar, cream, eggs, vanilla, spices, and salt
and process until smooth. Sprinkle marshmallows and pecans over
prepared crust. Pour batter over.
Bake tart until filling is set, about 35 minutes. Transfer to
rack and cool completely. (Can be made 1 day ahead. Cover and
refrigerate.) Serve cold or at room temperature with whipped cream.
Makes 12 servings
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