Southern Sweet Potato Tart

Southern Sweet Potato Tart

Serves: 8 people
Prep Time: 1 hour
Cooking Time: 25 minutes
Southern Sweet Potato Tart


  • 1 pound sweet potatoes (about 2 small)
  • Pastry for single-crust pie
  • 1/4 cup butter, softened
  • 1/2 cup packed dark brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 1/4 cup heavy whipping cream
  • 1 tablespoon bourbon or 1 tablespoon whipping cream plus 1/2 teaspoon vanilla extract
  • 2 tablespoons butter, softened 
  • 2 tablespoons dark brown sugar
  • 2 tablespoons dark corn syrup
  • 1/2 cup chopped pecans


Print This Recipe

The Southern Sweet Potato Tart is a classic Southern dish that has come to be a favorite. This works well for a large gathering and family suppers. We love preparing this because it is very easy and straightforward to make ahead, the reason why people like to use it for a large gathering dessert. Also, the recipe is made with few simple ingredients other than the sweet potatoes. Another good thing about the recipe is that it is freezer-friendly, as you can store it for more than a month.

The total time for preparing the Southern Sweet Potato Tart is 50 minutes. To make the recipe very sweet, we recommend you use bourbon. Another issue about the method is whether to cook or bake the sweet potatoes. Both will surely give the mashed sweet potatoes needed, but the baked one gives a pleasant deep flavor. The ingredients are sweet potatoes, dark brown sugar, flour, pumpkin pie spice, salt, egg (beaten), heavy whipping cream, bourbon, vanilla extract, butter, corn syrup, chopped pecans (for toppings) and pastry for single-crust pie.

  1. Preheat the oven to 400ᵒF and placing the sweet potatoes on a foil-lined baking sheet. Bake the sweet potatoes until tender for 45 minutes.
  2. On a smooth floured surface, roll the pastry dough to a thick circle, and transfer it to a pie/tart pan with removable top or bottom. Press unto the bottom and all sides of the pan. Refrigerate as you are preparing the filling.
  3. Remove the sweet potato from the oven after 45 minutes. Let it cool enough to handle. Afterward, increase the oven temperature to 420ᵒF. Peel the sweet potatoes and place the pulp in a large bowl; beat it until smooth (i.e., mashed sweet potatoes).
  4. Add butter, dark brown sugar, flour, pie spice, and salt; beat until blended. Beat in egg, cream, and bourbon. After pouring the mix into the crust, bake for 15 minutes.
  5. For the pie topping; mix butter, dark brown sugar, and corn syrup until blended. Also, stir in the pecans. Remove the pie from the oven and reduce the oven to 350ᵒF.
  6. Spread the topping evenly over the Pie. Bake until a knife through the pie center comes out clean. Cool the sweet potato pie and serve.