Sweet potato pie is a well-known Caribbean dessert, prized for its sweet and spicy flavor. This creamy pie, flavored with cinnamon and nutmeg, offers a delightful change from our usual pies. The sweet potato provides a smooth texture and a naturally sweet taste that pairs beautifully with coconut milk. Ideal for a winter dessert, this gluten-free pie is a wonderful way to discover Caribbean cuisine. I made this recipe by baking individual tarts.

Sweet potato tart (or tartlets) (Caribbean)

Caribbean

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Preparation time 15 mins Cooking time 45 mins Total time 1 hr

Difficulty: Beginner Servings: 6 Special regime:

Suitable for gluten-free use

Ingredients

Servings

• 400g sweet potatoes (cooked and mashed)

• 200 ml coconut milk

• 150g of cane sugar

• 2 eggs

• 1 teaspoon of cinnamon

• ^1/2 tsp nutmeg​_​

• ^1/2 _tsp vanilla extract​

• 1 pinch of salt

• 1 gluten-free pie crust (or according to the recipe below)

Preparation

1. Preheat the oven to 180°C.
2. Sweet potatoes: Peel and chop the sweet potatoes. Boil them for about fifteen minutes, until tender. Mash them into a puree.

3. Gluten-free shortcrust pastry: see recipe here .

4. Preparing the filling: In a large bowl, mix the sweet potato puree, coconut milk, sugar, eggs, cinnamon, nutmeg, vanilla and salt until smooth.
5. Pour the mixture over the gluten-free pie base.

6. Bake for about 40-45 minutes, or until the filling is set and lightly browned (for tartlets, it will be more like 35 minutes).

7. Allow to cool before enjoying.

Note

You can serve this tart with a tablespoon of whipped cream.

Keywords: Gluten-free sweet potato pie, gluten-free Caribbean dessert

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