Rosemary & Sage Sweet Potato Tart Crust
As you can tell from my recent posts this year, I have become a sweet potato crust addict ever since my sister introduced me to it. They are simple, healthy, and delicious and make for a wonderful substitute to your traditional pie or tart crust. I have only used it on savory tarts so far, but I am conjuring up a sweet variation to make as part of a dessert I hope to make soon.
So if you are watching where your carbs are coming from, but still want to enjoy a good quiche, pie, or tart, consider swapping the traditional pastry crust one made with a nutrient dense root vegetable. And to make this crust vegan, substitute the egg by combining 1 tbsp of milled or ground flaxseed and 2 ½ tbsp water.
2 large sweet potatoes, peeled & grated
1 tbsp fresh rosemary, finely diced
½ tbsp fresh sage, finely diced
1 tsp black pepper
1 tsp sea salt
¼ tsp red pepper flakes (optional)
1 large egg
NOTE: To make vegan, substitute egg by combining 1 tbsp milled/ground flaxseed and 2 ½ tbsp water.
Set oven rack in the middle level. Preheat oven to 450°F.
In small batches, place the grated sweet potato in the middle of a large piece of cheesecloth. Gather the four corners of the cheesecloth and squeeze as much of the moisture out of the sweet potatoes as possible.
In a medium bowl, whisk together the egg, rosemary, sage, black pepper, salt, and red pepper flakes. Add the sweet potatoes and mix until well combined.
Press the sweet potato mixture into the bottom and up the sides of a 9-inch tart pan forming about a ¼-inch layer.
Place the pan on a rimmed baking sheet and bake for about 15 minutes. Remove from oven and allow to cool in the tart pan. Set aside.