Sweet po­tato tart

– Ilse Mostert

YOU Winning Recipes - - CONTENTS -


Ilse trans­formed her granny El­iz­a­beth’s pump­kin cookie recipe into a sweet fill­ing for this de­li­cious tart which she serves as dessert.

MAKES 1 LARGE TART Prepa­ra­tion time: 10 min Chill­ing time: 2 hours 15 min Bak­ing time: 40 min


300 g ginger bis­cuits 120 g melted but­ter


500 ml (2 c) sweet po­tato cubes 2 large eggs 125 ml (½ c) brown sugar 250 ml (1 c) con­densed milk 30 ml (2 T) melted but­ter 5 ml (1 t) vanilla ex­tract 45 ml (3 T) cake flour 2 ml (½ t) bak­ing pow­der 2 ml (½ t) mixed spice 5 ml (1 t) ground cin­na­mon 1 ml (¼ t) ground cloves 2 ml (½ t) ground nut­meg 1 ml (¼ t) salt vanilla ice cream to serve

Get in a por­tion of veg­eta­bles while hav­ing a de­li­cious dessert!


Pre­heat the oven to 180 °C and grease a 26-cm pie dish with non­stick spray. 1 Crust Pulse the bis­cuits in a food pro­ces­sor un­til fine, add the melted but­ter through the spout and con­tinue puls­ing for about 30 sec­onds un­til mixed. 2 Press the crumb mix­ture firmly into the bot­tom and up the sides of the pie dish. Chill in the freezer for 15 min­utes. Don’t wash the food pro­ces­sor bowl. 3 Fill­ing Cook the sweet po­tato in a lit­tle wa­ter un­til soft, drain and pulse in the food pro­ces­sor to a smooth purée. 4 Add the eggs and pulse for 30 sec­onds. Add the sugar and pulse for 30 sec­onds. Add the con­densed milk and pulse for 30 sec­onds. Add the melted but­ter and vanilla ex­tract and pulse for 30 sec­onds. 5 Mix the cake flour with the bak­ing pow­der, mixed spice, cin­na­mon, cloves, nut­meg and salt and add to the purée. Pulse for 1 minute or un­til well com­bined.

6 Pour the sweet po­tato mix­ture into the biscuit crumb crust and bake for 40 min­utes or un­til firm. Chill in the fridge for 2 hours. Serve with vanilla ice cream.

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