Sweet Potato Tarts

Another day, another adventure. In eating and in living.

Here we are in the beginning of August, and what do I have to show for it? Quite a lot, actually. There's a lot I haven't been telling you. I'm sorry. It's not personal. It's not you. It's me.

But let's reconcile. Kiss and make up? I'll fill you in on the details, and hopefully win you back with this recipe for Sweet Potato Tarts. They're gluten and dairy free. And totally delicious.

Did the words gluten-free just freak you out a bit? I hope so, they freak me out. Truth is, I've been experimenting with some gluten-free baking. I'm not an expert, but I enjoy kitchen experimentation. I also like to keep my gluten-free baking simple. I get a little overwhelmed by all the alternative "flours" on the market, so I like to see if I can create something with what I have...minus the wheat.

These started with the graham crackers, featured here. I then used these to create a fantastically moist and flavorful crust. Let's go:

For the Crust

What You Need:

1 1/2 cup walnuts

1 cup graham cracker crumbs (just pulse some graham crackers in a food processor)

1 large egg (optional, you can do without it if you are vegan)

1 tablespoon olive oil

1/4 teaspoon salt

What To Do:

Coarsely chop walnuts and graham crackers in a food processor until the mixture looks like fine crumbs.

Add the egg and melted butter to the crumb mixture and pulse to combine. The mixture should start to hold together in clumps.

Place a 9-inch removable-bottom tart pan on a baking sheet. Crumble the mixture over the surface of the tart pan and press to form the crust. Alternately, you can use four small tart tins with removable bottoms (that's what I used).

Bake at 350 degrees for about 15 minutes, until set.

For the Filling:

What You Need:

1 1/2 large sweet potatoes, baked until soft.

1/2 cup almond milk

1 tablespoon coconut sugar (you can use regular sugar if you must)

1 teaspoon cinnamon

1 teaspoon vanilla extract

1/4 teaspoon nutmeg

1/4 teaspoon salt

What To Do:

Place all the ingredients in a food processor and blend!! Like you mean it. Spoon the resulting magical mixture into your tins or large pie dish. Bake at 350°F for 15 minutes, until set.

For the Coconut Cream

What You Need:

1 can of full fat coconut milk (the kind that comes in a can)

2 tablespoons of confectioner's sugar

1 teaspoon vanilla extract

What To Do:

Chill a large mixing bowl and the can of coconut cream in the freezer for 15 minutes.

After chilling, open the can coconut milk and spoon out JUST the top later of extra thick and rich and luxurious coconut cream into the chilled bowl.

Add the sugar and vanilla and whip on high speed with a hand-held mixer until it starts to firm up. You won't get stiff peaks of cream like you would with heavy cream. But after about 5-7 minutes of mixing it will start to hold together and get very thick. You can even place the resulting cream in the freezer after whipping to keep it extra chilled and thick.

When you are ready to serve, spoon the cream onto the tart and serve! Feel free to dust the top with a little cacao powder or maple sugar crystals.