I am just a little obsessed with purple these days and have been having fun experimenting with Okinawan purple sweet potatoes.
These AIP/Paleo, vegan, and Top 8 allergen-free tarts are not only colorful and full of antioxidants from the purple sweet potato, but they are made with gut-friendly prebiotic and probiotic ingredients. Plus, they are a light and easy dessert to make with only two ingredients required for the no-bake filling โ purple sweet potatoes and coconut yogurt.
There are a few different varieties of purple sweet potatoes (Okinawan, Stokes, or Ube yam) and they all have slightly different flavors and qualities to them.
For this recipe, I have used the Okinawan variety since it has a slightly sweet flavor. However, you can definitely use any type of purple sweet potato that is available to you. Just be sure to taste the tart filling prior to filling the tart crusts to see if you would like to add a bit of a honey or maple syrup, depending on your preference.
RECOMMENDATIONS
- Prior to serving, chill the tarts in the freezer for 1-2 hours or at least 4-5 hours in the fridge to set the filling.
- The tarts should be stored in the fridge in an air-tight container. They can be kept in the fridge for up to 4 days. They also freeze well for up to 2 months.
- If you have difficulty sourcing Okinawan purple sweet potatoes, I recommend trying to find them at a Japanese grocery store.
- If you are unable to find any type of purple sweet potato, you can try orange sweet potatoes or pumpkin as an alternative. Taste the filling before pouring into the tart crusts to ensure the level of sweetness is to your liking.
- For the coconut yogurt, I recommend using a brand that has a thicker consistency and is similar to Greek yogurt in texture. My favorite coconut yogurt is made by Cocojune.
Okinawan Purple Sweet Potato Tarts
These allergy-friendly tarts are not only colorful, but they are a light and easy dessert to make with only two ingredients required for the filling โ purple sweet potatoes and coconut yogurt.
Ingredients
- Crust Ingredients
- 1/2 cup cassava flour
- 1/4 cup tigernut flour
- 1/4 cup arrowroot powder
- 1/2 tsp salt
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- Filling Ingredients
- 2 cups mashed purple sweet potatoes
- 1 cup coconut yogurt
Directions
- Step 1 For preparation of the filling, wash and peel 2-3 large purple sweet potatoes. Boil the sweet potatoes until soft (roughly 15 minutes) and remove from water. Once cool enough to handle, mash with a fork.
- Step 2 Preheat the oven to 350ยฐF. Set aside a non-stick muffin pan and lightly coat with coconut oil.
- Step 3 To make the tart crust, mix together the cassava flour, tigernut flour, arrowroot powder, and salt in a medium bowl.
- Step 4 In a large bowl, mix together the coconut oil, vanilla extract, and maple syrup. Gradually add in the dry mixture and stir until well-combined.
- Step 5 To make the tart crusts, add roughly a 2 tbsp scoop of crust mixture into a muffin tin. Gently press until the crust mixture is even along the bottom of the pan and up the sides. Once all the tart crusts are prepared, place the muffin pan in the oven.
- Step 6 While the tart crusts are baking, prepare the filling. In a food processor, add the 2 cups of mashed purple sweet potato with the coconut yogurt. Blend until smooth and well-combined.
- Step 7 Once the tarts are a light golden-brown, remove from the oven and let cool. Wait until the crusts have cooled (roughly 15 minutes) and gently place each onto a baking sheet or large plate.
- Step 8 Carefully spoon the filling mixture into each tart. If you have any filling leftover, enjoy on its own.
- Step 9 Place the purple sweet potato tarts into an air-tight sealed container and store in the freezer for about 1-2 hours or in the fridge for at least 4-5 hours to set.
- Step 10 Serve and enjoy!
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