Spiral Sweet Potato Tart with Whipped Maple Ricotta
A baked spiral sweet potato tart with a layer of whipped maple ricotta: both delicious and beautiful enough to star at your next holiday dinner.
Ever since I made the spiral vegetable tart a few months ago, I’ve been dreaming of a winter version. Sweet potatoes. Butternut squash. Maybe some beets and turnips.
I knew I’d make a winter version – I just didn’t know it would be so soon. But then my husband came home with the most beautiful purple sweet potatoes and purple sweet potatoes require something special.
What’s more special and beautiful than this spiral sweet potato tart with whipped maple ricotta?
I’m so glad I made this earlier in the season than I thought, because let me tell you: this is perfect for Thanksgiving.
Sweet potatoes are such a classic Thanksgiving side. Whether you roast them, mash them, or bake them covered with maple syrup and marshmallows, they seem to be on everyone’s table.
How about replacing your typical sweet potato side with a gorgeous spiral sweet potato tart?
How to Make Spiral Sweet Potato Tart
The hardest part about making this tart is, as you can probably guess, prepping the sweet potatoes. You’ll want to slice them as thinly as possible, which both ensures they will fully cook and bend nicely around the middle of the tart.
The sweet potatoes sit on a layer of whipped maple ricotta. Crazy easy: combine ricotta, maple syrup, and a pinch of salt in a food processor (or blender, or whip on high speed with a the whisk of a mixer) until light and creamy.
The whipped maple ricotta lends just the tiniest hint of sweetness, but this tart definitely isn’t sweet. If you’re used to super sweet sweet potato casseroles, I’d suggest drizzling some maple syrup on top just before serving.
The exposed edges of the sweet potatoes get just a little crispy; the inside edge gets meltingly soft. The two textures make for sweet potato perfection.
Can you Make Spiral Sweet Potato Tart Ahead of Time?
I get it. Thanksgiving (or any entertaining holiday!) is busy and rushed. You want to make everything you can ahead of time.
Unlike the summer version of this tart with sundried tomato pesto, this one does’t hold up as well long term. The ricotta does make the crust a little soggy after a day, so I’d recommend baking this one the day you want to serve it.
However, the majority of the prep work is in slicing the vegetables, which you can certainly do ahead of time. Peel and slice the potatoes, then store them wrapped in plastic wrap with a little squirt of water to prevent them from drying out.
Make your pie crust ahead of time; you can keep the dough in the refrigerator for a few days or freeze it for longer term store.
When you’re ready to make the tart, you just have to blind bake the crust, make the whipped maple ricotta (food processor – so easy!) and start wrapping those veggies. Together, this takes under 30 minutes – totally manageable, even on a busy Thanksgiving morning.
And don’t worry, the leftovers are still good — but a fresh, crispy crust just makes it a little more worthy of company.
What Can I Use Instead of Purple Sweet Potatoes?
Can’t find purple sweet potatoes? Purple sweet potatoes are a little drier than orange, so if you can’t find purple, fret not. You can absolutely make this with all orange potatoes. I even bet it will taste even better since there will be a little more moisture.
Or! Substitute in another starchy vegetable. A sweet potato and rutabega spiral tart! Or how about sweet potato and butternut squash? Anything that can be sliced into long, thin, non-soggy (this is not the place for eggplant) strips will work in this recipe.
While this spiral sweet potato tart is a perfect addition to your Thanksgiving table, don’t think it’s only worthy of a holiday. Dinner parties. Casual gatherings with friends. Or a low key Sunday night dinner, with your spouse and toddler – which is exactly how we enjoyed it.
Beautiful and delicious – a true work of edible art.
Don’t miss the original Spiral Vegetable Tart!
For a gluten free tart, use this recipe for the crust. A Bunsen Burner Bakery Original Protocol
For a gluten free tart, use this recipe for the crust.
A Bunsen Burner Bakery Original Protocol