Go Back
Print
Recipe Image
Notes
–
+
servings
Smaller
Normal
Larger
Sweet Potato Breakfast Tart
Print Recipe
Pin Recipe
Prep Time
15
minutes
mins
Cook Time
5
minutes
mins
Total Time
20
minutes
mins
Course
Breakfast, Dessert, Holiday
Cuisine
American
Servings
2
servings
Ingredients
1x
2x
3x
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.
Tried this recipe?
Let us know
how it was!