Inspired by vegan sweet potato casserole, this sweet potato rose tart is a beautiful addition to any holiday table. Notes of cinnamon and brown sugar make this recipe extra-festive, while pomegranate seeds add a fun pop of color! Totally gluten-free so everyone can enjoy.
My favorite holiday is almost here!
Thanksgiving is the best holiday in my heart for so many reasons.
- I get to share my favorite recipes (like this croissant stuffing) with people I love (we host at my parents house).
- It kicks off the holiday season, but does not require days of shopping for friends and family (Christmas is great but tiring, yes?)
- I get to see some of my favorite cousins and enjoy a post-meal Harry Potter marathon.
- Side dishes are the real star, including my favorite-ever food: potatoes!
Today, were focusing specifically on sweet potatoes, on which I’ve waxed eloquently (like this sweet potato pizza crust). They’re full of health benefits and so versatile.
Inspiration for this Sweet Potato Tart Rose
I’ve never been a fan of the “classic” sweet potato casserole with marshmallows. There is no textural variety! I’d much rather let the natural flavor of the potatoes shine through. Here we are using pecans for crunch and pomegranate for a bright pop of color.
While mashed potatoes are delicious, they are not much to look at on the table. It’s true that we eat with our eyes first, so I wanted to create a side dish you could really look stunning on a holiday table.
The best part: only 4 ingredients are required! With just 15 minutes of active prep time, this sweet potato tart rose will be your new favorite side dish (for Thanksgiving and beyond).
Tips for easy preparation
- The goal is to have the sweet potato sliced into rounds 1/8 – 1/4 inch in thickness. You want them to be pliable enough for bending while still stable enough to not burn in the oven. This is most easily achieved with a mandolin, but if you don’t have one a sharp knife works just as well.
- A circular or oblong dish works best when creating the “rose” fan effect. If you don’t have this, feel free to just layer the slices lasagna-style in a square pan. They will still be delicious.
- I am using pecans here are they are a classically “fall” flavor, but feel free to sub in walnuts for a more affordable and easily accessible option.
I hope you love this simple tart! Please be sure to let me know in the comments or on Instagram if you give it a try!
Sweet Potato Rose Tart
- 6 small sweet potatoes/yams (or 3-4 large)
- 2 TBS brown sugar or coconut sugar (can sub maple syrup)
- 2 tsp cinnamon (optional)
- 1 TBS olive oil
- 1/2 cup pomegranate arils
- 1/2 cup crushed pecans or walnuts (optional)
- Preheat oven to 400 degrees F. Using a sharp knife or mandolin, slice potatoes into 1/8 - 1/4 inch width. Add to a large bowl and toss with olive oil, brown sugar, and optional cinnamon. Use your hands to insure each potato is evenly covered.
- Oil a pie dish. Starting on the outer rim, begin lining sweet potatoes one on top of another. Work your way toward the center of the dish. If you have extra potatoes at the end, stick them in places of the tart that may look empty. Perfection is not the goal!
- Roast tart in the oven for about 45 minutes, checking at the 30 minute mark to make sure they're not burning.
- Garnish with pomegranate seeds and pecans. Serve warm and enjoy!