Tuesday, December 18, 2012

Diet Friendly Sweet Potato Tart

I have featured Recipe Lion on some of my previous posts, but I want to remind you to go there and sign up for their newsletter. They have awesome recipes and more and more they are directing us to SUGAR FREE, GLUTEN FREE, GRAIN FREE AND VEGAN recipes! There is also a website called FAVE GLUTEN FREE RECIPES that offers a newsletter and lots of yummy gluten free recipes. I am using one example of their recipes below.

If you're looking for a dessert to top off your Christmas dinner menu, try out this tasty Sweet Potato Tart. Besides being delicious, this dessert is suitable for a number of diets--it's sugar-free, gluten-free, grain-free, and vegan. If you're entertaining guests with dietary restrictions, there's a good chance this tart will be right up their alley. This savory sweet potato tart is a wonderful recipe in its own right. The crust has a nutty flavor that perfectly complements the sweet potato filling. Your entire family is sure to devour this tasty dish.

Sweet potato tart

Yield: one 5-inch tart

    For the crust:
  • 1 1/2 cups almonds
  • 1/2 cup walnuts
  • 1/4 cup chopped dates
  • pinch of salt
  • For the filling:
  • 1/4 cup chopped dates
  • 1/4 cup boiling water
  • 2 cups cooked and mashed sweet potato
  • 2 tbsp agave nectar
  • 2 tbsp nondairy milk
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1/4 tsp sea salt
  • 8 pecan halves, for garnish
    For the crust:
  1. Place the almonds and walnuts in a food processor and process until crumbly (but don't process for too long or it will become oily). Add the dates and pulse to combine. It should form a crumbly dough and stick together when pressed between two fingers. Press the dough firmly into the bottom of a small springform pan or a tart pan with a removable bottom (I used a 5-inch springform pan). Set aside.
  2. For the filling:
  3. Soak the dates in the boiling water for about 15 minutes to soften, and then puree the dates and soaking water in a blender or food processor.
  4. Add the remaining ingredients and blend until smooth. It will be fairly thick. (You can add more agave if you prefer a sweeter pie.)
  5. Spoon the filling on top of the crust and smooth it out with an offset spatula or the back of a spoon. Top with pecan halves.
  6. Bake at 325 degrees for about 20 minutes, or until the filling is no longer sticky when touched. Be careful not to overbake or the crust will burn. Set the pan on a wire rack and allow to cool. Refrigerate until ready to serve. Drizzle with maple syrup or agave nectar before serving, if desired.

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