Your family won’t be able to resist mashed sweet potato and grape molasses baked in crunchy tart shells! The amazing spices in the recipe will give an excellent aroma, too.

Serves: 6 Prep. time: 25′ Cooks in: 35′ Ready in: 60′


For the tarts
250 g walnuts
70 g brown sugar
3 tbsp melted butter
2 tbsp flour

For the filling
2 large red sweet potatoes, cooked, mashed
3½ tbsp corn starch
150 g grape molasses
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
2 tsp vanilla extract
¼ tsp baking soda
¼ tsp salt
2 tsbp sultanas

For serving
walnuts, coarsely chopped
lemon zest

Step 1
For the tarts: Preheat oven at 170οC/fan. Whizz all ingredients in a blender until well incorporated. Divide mixture in 6 individual tart cases and spread evenly until base and sides are well-covered. Bake for 10 minutes.

Step 2
In a pan stir sweet potatoes, corn starch, grape molasses, all spices, ginger, vanilla, soda and salt. Cook for 4-5 minutes until well incorporated. Remove pan from heat and stir in raisins.

Step 3
Divide mixture in the tart bases, spread evenly and bake for 20 minutes at 170C. When cool, sprinkle with walnuts and lemon zest and serve.

Photo: George Drakopoulos – Food styling: Olivia Webb, Matina Petroutsa

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