Provides the necessary balance to christmas sweets with its savoury nature.


  • Pastry

  • 175g plain flour, plus extra to dust

  • 50g caster sugar

  • 1/2 tsp ground cinnamon

  • 100g unsalted butter, chilled and cubed

  • 2 medium egg yolks

  • Filling

  • 750g unpeeled sweet potatoes, about 3

  • 175ml maple syrup

  • 1 tsp mixed spice

  • 1 tsp ground cinnamon

  • 1 tin evaporated milk

  • 3 medium eggs, beaten

  • To serve

  • 175ml double cream

  • 75g natural yoghurt

  • 2 tbsp icing sugar

  • Pinch of ground cinnamon


  • Pastry:

  • 1.

    To make the pastry, pulse the flour, sugar, cinnamon and butter in a food processor until the mixture resembles fine breadcrumbs.

  • 2.

    Add egg yolks and pulse again until the mixture begins to clump together – add up to 1 tsp cold water if it feels dry.

  • 3.

    Tip onto a hard surface and bring together into a disc. Wrap in clingfilm and chill in fridge for 20mins.

  • 4.

    For the filling, pierce the sweet potatoes all over with a sharp knife or metal skewer. Cook in the oven at 170Cfor 45mins-1hr until soft.

  • 5.

    Carefully slice potatoes in half lengthways (they will be hot!) and leave to cool completely.

  • 6.

    Meanwhile, roll out chilled pastry on a board lightly dusted in flour.

  • 7.

    Line a 4cm deep, 21cm diameter fluted tart tin with pastry, leaving excess pastry hanging over sides. Prick base well with a fork and chill for 30mins.

  • 8.

    Preheat oven to 190C (170C fan forced). Trim off excess pastry and line tart tin with a large square of greaseproof paper. Once oven at temperature, fill with baking beans and bake for 15mins or until pastry sides are set.

  • 9.

    Carefully remove beans and paper from tin and return to the oven for a further 10mins or until pastry base feels sandy to touch. Remove from oven, brush inside of tart shell with beaten egg and return to oven for 1 minute. Take tin out of oven and reduce temperature to 180C (160C fan forced).

  • Filling:

  • 1.

    To make the filling scoop out sweet potato flesh from the skins – you need 450-500g– and discard skins. Put flesh into the clean food processor. Add maple syrup, spices and evaporated milk and blend until smooth. Scrape down the sides, add eggs and blend again.

  • 2.

    Pour enough mixture into baked pastry case (still in its tin) to fill to just below the rim. Bake for 30mins or until the filling edges are set and there is a slight wobble in the centre. Cool in tin completely on a wire rack.

  • To serve:

  • 1.

    Remove tart from tin and transfer to a cake stand or plate. In a medium bowl, whip cream, yoghurt and icing sugar to soft peaks. Pile cream mixture on to the tart, sprinkle with ground cinnamon and top with your choice of ice cream.


Exclusive recipe by Acre Eatery with Australian Sweet Potatoes.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings