Sweet Potato Tart with Sesame Crust

This humble-looking tart is an elevated twist on a Thanksgiving classic. Despite its classic sweet potato base, the miso and the sesame in this recipe add an unexpected depth and complexity of flavor to the tart. The nuttiness of the crust pairs perfectly with the slight caramel flavor of the filling to create the perfect Thanksgiving dessert. 

Sweet Potato Tart with Sesame Crust

All credit to Bon Appetit

Makes one 9-inch square tart

Ingredients:

for the crust: 

6 tbsp unsalted butter, melted

1/4 cup packed light brown sugar

1/4 cup sesame powder, packed

1 pack of chocolate tea biscuits, crushed (about 4-5 oz of any chocolate flavored cookie/wafer)

pinch of salt

for the filling: 

1 lb sweet potato (raw weight)

1/2 cup packed light brown sugar

2 tbsp unsalted butter, melted

2 tbsp white miso

2 large egg yolks

1 large egg

1 cup heavy cream

to decorate (optional): 

chocolate shavings

sesame powder

fruit

Instructions: 

note: steps 1-5 can be done the night/day before

1. Preheat oven to 350F. Roast sweet potatoes for 60 minutes. When done, let cool before removing skins and pureeing sweet potatoes until smooth. 

2. To make the crust, combine melted butter with brown sugar until smooth. 

3. In a separate bowl, mix crushed chocolate cookies with sesame powder and salt and whisk until combined. Pour in butter/sugar mixture and stir to combine. 

4. Press the crust into a tart pan to completely cover bottom and sides using the bottom of a cup. Freeze for about 20 minutes. 

5. Bake crust at 350F for 15-18 minutes. Let cool. 

6. To make the filling, mix together sugar, melted butter, and miso in a large bowl. Whisk in egg and egg yolks. Then gently add in sweet potato puree and cream. 

7. Lower oven temperature to 300F. Pour filling into cooled crust and bake for 50-60 minutes at 300F.