I was fully prepared to hate this tart, given my dislike of all that is pumpkin. Sweet potatoes very too much into pumpkin territory for my taste.
As luck would have it, I accidentally bought purple sweet potatoes instead of yellow. I was a bit worried about the tart looking weird with a purple filling, but it mellowed in the oven. And purple sweet potatoes are dryer and more balanced than other varieties, so there was very little similarity to pumpkin.
The tart is topped with a Swiss meringue, which is pretty sweet, but not so much that it overpowers the filling. I thought the purple fleshed potato probably worked better with a meringue.
For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.
- Sweet Potato Tart with Gingersnap Crust and Heavenly Meringue (Baked Occasions, p. 217)
Ooh, I was curious what this tart would taste like with purple sweet potatoes — I saw them right next to the orange ones at Whole Foods and for a split second contemplated trying the purple potatoes just to see what would happen! Your tart is so pretty!
Hmmmm… purple sweet potatoes! Haven’t seen those over here yet! Tart looks wonderful!