Description
A sophisticated savory tart featuring a creamy sweet potato filling infused with roasted garlic and fresh rosemary in a flaky pastry crust.
Ingredients
Scale
- 3 large sweet potatoes
- 1 head of garlic
- 1 tablespoon fresh rosemary, finely minced
- 1/2 cup heavy cream
- 2 large eggs, beaten
- 4 tablespoons unsalted butter, melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 9-inch pie crust, chilled
Instructions
- Preheat oven to 400F. Roast whole sweet potatoes and foil-wrapped garlic for 45-60 minutes until soft.
- Peel roasted sweet potatoes and mash them in a bowl until smooth.
- Squeeze the roasted garlic cloves from the skin and mash them into the potatoes.
- Stir in the minced rosemary, salt, and black pepper.
- Whisk in the heavy cream and beaten eggs until the mixture is smooth and glossy.
- Press the chilled pie crust into a 9-inch pie dish and prick the bottom with a fork.
- Pour the sweet potato filling into the crust and smooth the top.
- Bake at 350F for 35-40 minutes, or until the crust is golden and the center is set.
- Cool for 20-30 minutes before slicing to allow the filling to firm up.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American