Sweet Potato Cream Cheese Tart

1 9x1 tart
50 min

I absolutely ADORE Fall. The weather is perfect for oversized hoodies, I can sit around all day drinking hot tea and I get to make pie!! Except pie crust is a hassle to make and I don't have the time or patience for that. Soo the next best thing is tarts! I absolutely love tarts. You can make them all year around using in season flavors AND the crust is ridiculously easy to make. So I introduce my first Autumn tart: Sweet Potato Cream Cheese tart. A true beauty, I know! Sweet potato pairs so so nicely with cream cheese and this tart is all around balanced between sweet and tangy. Top it off with some whipped cream and garnish it with pretty leaves made of leftover tart crust and you got yourself the perfect treat!

To find more tips and tricks to nail this recipe (like creating a water bath and making the edible leaves I made), check out the full post on my blog here.

Happy baking!

Sweet Potato Cream Cheese Tart
Recipe details
  • 1  9x1 tart
  • Prep time: 15 Minutes Cook time: 35 Minutes Total time: 50 min
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For the tart crust
  • 1 1/4 cup flour
  • 1 stick butter (1/2 cup)
  • 1/4 tsp. salt
  • 1/4 cup sugar
  • 1/2 egg (beat egg then use half the mixture)
  • 1/4 tsp. cinnamon
Sweet Potato filling
  • 1 cup boiled sweet potato
  • 2/3 cup half-and-half
  • 4 tbsp. brown sugar
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • Pinch of salt
  • 1 egg
Cream Cheese filling
  • 1 cup cold cream cheese
  • 1/4 cup granulated sugar
  • 1 egg
For the Tart Crust
Using a stand mixer or hand mixer, mix together your flour, sugar, salt, and cinnamon.
Add the egg and then your butter and mix until it forms a dough. (using a dough attachment is ideal for this part).
Cover the dough with cling wrap and refrigerate for 30-45 minutes.
For the Sweet Potato Filling
Put your cooked sweet potatoes in a food processor, and blend until it's smooth.
Transfer to a bowl and add your half-and-half, sugar, cinnamon, nutmeg, salt, and egg. Beat it all together with a whisk. Set aside.
For the Cream Cheese filling
Using a hand or stand mixer, beat the cream cheese until creamy. Then add your granulated sugar until it's well incorporated.
Finally, add an egg and beat until combined.
Roll out your tart dough and place onto your pan carefully (using flour is very helpful!)
Spoon in your cream cheese mixture on top and spread to distribute evenly.
Pour your sweet potato filling very carefully, you want to prevent it from mixing with the cream cheese. Using a spoon, lightly distribute evenly around the tart.
Place the pan into a water bath. (You can scroll up to the introduction and click the link to get to my blog. There, you'll be able to learn more on how to create water baths)
Bake the tart at 350° F for 35 minutes. Allow to cool completely before removing the tart from the pan.
Garnish using whipped cream and edible leaves made of tart dough. (You can scroll up to the introduction and click the link to get to my blog. There, you'll be able to learn more on how to create the edible leaves)
  • Use unsoftened cream cheese over softened cream cheese. We want the cream cheese mixture to be thicker than the sweet potato filling. That way, the two won't mix.
  • Refrigerate your tart dough before rolling out and placing on the tart pan. It's easier to work with and won't rip.
  • Use a water bath!! This will make sure your tart is as smooth as possible, will make it less dry and will prevent it from cracking or shrinking while baking.
  • Let the tart cool completely before taking out of the pan. Otherwise, it will fall apart which would be an absolute bummer!
Sarah’s Kitchen
Want more details about this and other recipes? Check out more here!
  • Kathy Kathy on Oct 21, 2020

    It calls for 1/2 egg. 1/2 egg white , 1/2 egg yolk How do you do this?

    Never seen this before.

    • See 2 previous
    • Sarah’s Kitchen Sarah’s Kitchen on Oct 21, 2020

      Hi Iammacha, unsoftened cream cheese is essentially colder cream cheese. It’s easier to beat when using an electric hand or stand mixer- hand mixing not so much. If you only have a hand mixer on hand, you can try softening it, beating it, and sticking it back in the fridge for it to get colder. This way it doesn’t mix in with the sweet potato mixture! Yay, can’t wait for you to try it!

  • Patti McCurlie Patti McCurlie on Oct 27, 2020

    I had a heck of a time trying to roll out the pastry... I did leave it in the fridge for 45 minutes as instructed, but it was still a sticky paste no matter how much flour I added while trying to roll it... in the end, I just patted it into the pan. Still tasted good, but I don't know that I'll try making that pastry recipe again.

    • See 3 previous
    • Patti McCurlie Patti McCurlie on Nov 23, 2020

      I did adjust the recipe to 1 1/4 cups and had a much better result! Glad I could help lol