We are at the beginning of sweet potato season and I’ve been really busy working on delicious desserts featuring one of my favorite veggies. If you think about it, Thanksgiving isn’t really that far away and I like to give new desserts a dry run before the big day to make sure I have the recipe down. I know Halloween hasn’t even come yet but these things take time and honestly, sweet potato deserts are delicious in October and early November too!
If I’m hosting a big holiday at my house, I like to offer a few different types of desserts. Since hosting a large event can me loads of cooking, I try and keep most of my desserts simple as possible. My goal for the dessert portion of the meal is always, tasty but not uncomplicated. I generally make cookies, a pie and something else which I change up every year. This year I think I’m going with a Crostata. It’s basically a free form pie. Crostata’s are great because they have all the deliciousness of pie (filling and crust) but require none of the work or time it takes to make a proper pie. This recipe is so easy to make, I actually made it as a breakfast treat for my family this morning. If you buy pre-prepared pie dough and roast your sweet potato ahead of time, this dessert comes together in flash.
This is definitely a lighter dessert, making it the perfect ending to a gut busting meal like Thanksgiving. The flavor delicate and not at all cloyingly sweet because the sweetness mainly comes from the potato itself. In fact, this recipe lends itself perfectly to any breakfast or brunch buffet but is also elegant enough to serve to guests on a fancy holiday like Thanksgiving.
Sweet Potato, Pecan Crostata
- 1 large sweet potato, scrubbed with a potato brush
- 3 tablespoons heavy cream or milk, plus 2 teaspoons extra for brushing the crust
- 1 tablespoon sugar, plus a teaspoon extra for dusting over the crust
- 1/2 teaspoon pumpkin pie spice
- 1 (9-inch) store bought pie crust
- Toasted pecans (optional)
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1. Preheat oven to 400 degrees. Scrub the sweet potato clean, dry and wrap in aluminum foil. Using a fork poke a few holes through the foil all the way around the potato to allow steam to escape. Place potato onto a baking sheet and bake for 50-60 minutes. Allow to cool before removing the skin with a fork.
2. Keep oven on 400 degree setting and line a baking sheet with parchment paper or a reusable silicone liner.
3. Roll out the store bought dough into a 9-inch circle on a lightly floured surface, then place it onto prepared baking sheet.
4. Place sweet potato, heavy cream, sugar and pumpkin pie spice into a food processor and process until smooth, about 3 minutes.
5. Spread the sweet potato mixture onto the dough leaving about a 1 1/2-inch border. Fold over the edges of the dough until it covers about 1-inch of the filling. Brush the edges of the dough with a little heavy cream and sprinkle lightly with sugar and pecans if you wish. Bake in the oven for 20-25 minutes or until the crust is light golden brown. Serve.
Christina Stanley-Salerno is a mama, recipe developer, food stylist, photographer and blogger atTakeBackYourTable.com. She loves cooking for and with her family. Life is hectic, but Christina is passionate about mealtime because she believes that family meals are the glue that holds everyone together. Creating simple, quick and healthy meals is her specialty and her trick to keeping the family meal a reality, even on busy weeknights.
Follow her on Twitter @TakeBackTables