This was originally intended to be a pumpkin pecan tart, but guess what? I finished all my canned pumpkin stock and since it’s impossible to find any in Mexico, I improvised and made a sweet potato pecan tart. That’s the only thing I changed in this recipe. So we can say it’s barely adapted from here.

Oh, and I almost forgot to tell you that I also made Bourbon Whipped cream to go with this. Yum!

This is how we ended our Cajun Japanese sort of improvised dinner party.

 Recipe

Sweet Potato Pecan Tart

For the crust:

1 1/4 cup all purpose flour

1/2 teaspoon salt

1/2 teaspoon sugar

1 stick butter, cut into small pieces

2 – 4 tablespoons ice water

For the filling:

4 medium sweet potatoes

1 (14 oz) can sweetened condensed milk

2 large eggs

1 teaspoon groung cinnamon

pinch of salt

For the topping:

1/2 cup light brown sugar

3 tablespoons all purpose flour

1 teaspoon groung cinnamon

pinch of salt

4 tablespoons butter, cut into small pieces

1 cup pecan halves

For the whip cream:

2 cups half and half

3 tablespoons sugar (or more to taste)

1/2 teaspoon vanilla extract

3 tablespoons bourbon (or more to taste)

1. Make the crust: pulse flour, salt and sugar in a food processor. Add butter and pulse until it resembles a course meal. With the machine running, drizzle the water until the dough comes together. Wrap the dough in plastic and flatten to a disk. Refrigerate for 30 minutes.

2. Roll the dough out and place on a removable bottom tart pan. Prick the bottom with a fork and refrigerate an additional 30 minutes. Preheat oven to 375ºF and line a baking sheet with parchment paper, put the tart shell on top and line the tart shell with parchment paper and pie weights. Bake for 15 minutes, remove the weights and parchment paper and bake for 10 minutes more. remove from oven and let cool.

3. Increase oven temperature to 400ºF. Prick the sweet potatoes all over and roast for about 1 hour. Remove from oven and let cool slightly. Peel the sweet potatoes and add to food processor with the sweetened conduced milk, eggs, cinnamon and salt. Process until smooth. Increase oven temperature to 425ºF and add the filling to the tart shell, bake for 15 minutes.

4. Make the topping: in a large bowl, mix brown sugar, flour, cinnamon and salt. Using a pastry blender or your hands, mix in the butter pieces until mixture looks crumbly. Add the pecan halves.

5. Remove the tart from the oven and decrease temperature to 350ºF sprinkle the topping on the tart and bake for 30 minutes. Let cool and serve with bourbon whipped cream.

6. Make the whipped cream: beat the half and half in an electric mixer until soft peaks form, add the sugar, vanilla and bourbon and beat a little more. Taste and adjust the sugar and bourbon.