Name: Sweet Potato Breakfast Tart
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 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

Sweet Potato Breakfast Tart

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Prep Time 15

Cook Time 5

Total Time 20

Course Breakfast, Dessert, Holiday

Cuisine American

Servings servings

Ingredients

Crust

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

Filling

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

Instructions

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.

Notes

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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Sweet Potato Breakfast Tart