Sweet Potato Breakfast Tart

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Breakfast, Dessert, Holiday
Cuisine American
Servings 2 servings



  • 3/4 cup gluten-free oats
  • 4 dates
  • 1/3 cup dried mulberries


  • 1 Sweet Potato cooked
  • 2 medium ripe bananas
  • 2 tbsp crushed pecans optional
  • A few dashes of cinnamon


  • Blend your oats, dates, and mulberries in a food processor until you get a crumbly dough.
  • Take your dough and form it into your tartlet tins.
  • Place in fridge or freezer until fully formed and not falling apart.
  • Scoop your cooked sweet potato out of the skin and place into a bowl.
  • Add your bananas and dashes of cinnamon with the sweet potato, and mash until well combined.
  • Stir in your crushed pecans and scoop into your tart crusts.
  • Top with some extra pecans and cinnamon.


Plan Ahead – Prepare your tart shell the night before and let it sit in the fridge.
Lower Fat Option – Reduce or omit pecans.
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