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Paleo Sweet Potato Tart

Using leaf lard makes this gluten-free and paleo sweet potato tart recipe heavenly. Flaky and delicious, a sweet potato tart is unique and is a refreshing change from pumpkin pie.


For the tart shell:
    • 1/2 cup Fatworks Leaf Lard
    • 1 egg
    • 1/4 cup coconut sugar
    • 1/4 tsp baking soda
    • 1/4 tsp sea salt
    • 1 1/4 cups almond flour
    • 1/2 cup tapioca flour + a few more tablespoons (see directions below)
For the filling:
    • 1 large sweet potato (at least 1 pound)
    • 2 eggs, beaten
    • 1/2 cup maple syrup
    • 1/2 teaspoon salt
    • 1/2  teaspoon cinnamon
    • 1/2 teaspoon ground ginger
    • 1 teaspoon vanilla extract
    • 1 cup coconut milk (or other dairy-free milk of choice)
Equipment needed:
  • 1 9-inch fluted tart pan with removable bottom (or you could use a pie pan and make this a pie instead)
  • Pie weights or dried beans
  • Food processor
Prep time: 20 minutes
Cook time: 1 hour 40 minutes
Total time: 2 hours 15 minutes
Servings: 1 pie
Fat: Leaf Lard
Tags: Gluten Free



As shown above, take a 12-14 inch-long piece of aluminum foil and trace a circle around the removable circular tart pan bottom. Then trace a circle approximately 1-2 inches larger around that. Cut these circles out – you should have one that looks just like the tart pan bottom (a circle) and one large donut. Set these aside.


Preheat the oven to 350 F.


In a food processor, mix the egg and lard together.


Add coconut sugar and mix again, scraping down the sides if needed.


Add flours, salt, and baking soda and then mix again.


At this point, remove the lid of the food processor and feel the dough. If it’s super sticky you’ll need to keep adding 1 tablespoon of tapioca flour at a time and then mixing until you can touch the dough and feel like you could spread it in a pan without it getting stuck to your fingers. It usually takes about 3 tablespoons to get there, but this depends on the size of the egg you used, etc.


Transfer the dough to your tart pan and using your fingers, press the dough evenly all around the bottom and up the sides of the pan. Refrigerate for 15 minutes.


Meanwhile, poke the sweet potato with a fork a few times and then stick it into the oven. It’ll need to roast for about 1 hr or until soft.


Now taking that circular piece of aluminum foil you cut in step 1, put it on the bottom of your tart shell. Then fill the tart shell with pie weights or dried beans. This step is important because the dough will just puff up and be unusable for a tart/pie if you don’t keep it reigned in during the initial cooking stage. It is recommended that if you are making a tart with a removable bottom that you put the whole thing on a baking sheet or else you risk punching the removable bottom up through the tart when taking it in and out of the oven. Put it on a baking sheet and keep it on there the whole time. Bake in the oven (with the sweet potato) for 25 minutes.


Carefully remove the aluminum foil circle and the pie weights (with a large metal serving spoon) and then bake for 15 more minutes. Let cool while you are waiting for your sweet potato to finish roasting.


Once your potato is done, turn the oven down to 325 F and then let the potato cool until you can comfortably touch it. Peel it, and then puree it in a blender, food processor, or using an immersion blender. This will make the consistency of the pie nice and smooth. Measure out 1.5 cups of puree. If you have any additional you can use it for something else (makes a yummy snack with cinnamon, nutmeg, and a bit of Fatworks Ghee).


In a large bowl, whisk together the eggs, maple syrup, salt, cinnamon, ginger, and vanilla extract.


Add the sweet potato puree and coconut milk to the mixture and whisk until combined.


Pour the mixture into the tart shell and bake for 20 minutes.


Then take that donut-like aluminum piece you cut and put it over the crust to help prevent the crust from turning too brown. Bake for an additional 40 minutes, or until the filling is set.


Let cool completely before serving.