Sweet Potato and Parmesan Tart
This sweet potato and Parmesan tart proves that a handful of simple ingredients can create something surprisingly elegant.
Ingredients · Servings 4
- 5 medium sweet potatoes ((about 800-900 g/ 2 lb total))
- a little butter (for greasing the dish)
- 300 ml heavy cream
- 2 eggs
- 100 g grated Parmesan cheese
- 1/2 teaspoon freshly ground black pepper
Method · 1 h 5 min
- Preheat the oven to 180°C (356°F).
- Peel and wash the sweet potatoes, then slice them into very thin ribbons using a vegetable peeler or mandoline.
- Grease a 18-20cm (7-8 inches) round baking dish with butter.
- Arrange the ribbons upright in the baking dish, starting at the outer edge and working inward in a spiral pattern until the dish is filled.
- In a bowl, whisk together the eggs, cream, Parmesan, and black pepper until well combined.
- Pour the mixture evenly over the sweet potatoes, making sure it seeps between the layers.
- Sprinkle a little extra Parmesan over the top, if desired.
- Bake for 45–55 minutes, or until the sweet potatoes are tender when pierced with a knife and the top is golden brown.
- Let the tart rest for 10 minutes before slicing and serving.
As it bakes, the sweet potatoes become tender while the Parmesan adds a savory depth that balances their natural sweetness. The result is somewhere between a tart, a gratin, and a crustless quiche. It’s a dish that’s just as welcome on a brunch table as it is alongside a salad for dinner. It’s easy enough for a weeknight meal but impressive enough to serve when guests are coming over.
