An amazing chocolate sweet potato tart that will please a crowd, with an incredibly short ingredient list. A crispy buttery shortcrust is filled with a surprising mixture of roasted sweet potatoes and dark chocolate. The finishing touch? A thin glaze made with more dark chocolate and coconut oil.
The bonus point? This chocolate sweet potato pie is almost vegan. You just need a minor twist to have this tart completely vegan. Just to prove that even plant-based desserts are easy and delicious to make, and you do not need to follow a vegan lifestyle to enjoy such foods.
If we were to avert our gaze from the butter and sugar in the shortcrust (it's still a cake, oh well!), we could almost label this chocolate tart as healthy! Dark chocolate at 70% cocoa does not have a high sugar content, and the sweetness in this cake is mostly provided by the sweet potatoes themselves and a little bit of maple syrup. No refined sugar is added, anyway, to the filling and topping. Once you try it, you'll find it hard to believe.
Ingredients & equipment
- Sweet shortcrust pie dough
- Sweet potatoes - I have used 3 medium ones
- Dark chocolate (70% cocoa)
- Maple syrup
- Coconut oil
For detailed quantities, please refer to the recipe card at the bottom of this post.
You will need to roast the sweet potatoes in the oven, on an oven tray. To bake the shortcrust tart shell you will need a 24-cm tart pan (9 inches). Bowls and spatulas to whip up the tart filling. A hand blender. A saucepan or the microwave to melt the chocolate and coconut oil.
How to make chocolate sweet potato tart
1. Prick the sweet potatoes with a fork and place on an oven tray lined with baking paper. Roast at 200C (392F) until tender, depending on the size of the potatoes this could take from 40 minutes up to an hour. Let cool completely.
2. Press shortcrust dough onto a tart pan. Prick the bottom and sides with a fork. Cool in the freezer for 15 minutes (while the oven goes up to temperature) and bake in the preheated oven at 180C (356F) for 20-25 minutes, until golden.
3. Remove the skin from the sweet potatoes. Aside, melt 200 g chocolate, then add it to the sweet potatoes. Add 3 tablespoon maple syrup. Blend with a hand blender until smooth.
4. Pour sweet potato mixture onto cooled baked tart shell, spreading it out to evenly cover the whole bottom all the way to the edges.
5. Add remaining chocolate and coconut oil to a bowl and melt in the microwave. Add 1 tablespoon maple syrup and stir to incorporate. Pour over pie filling and spread out evenly.
Chocolate sweet potato tart tips!
To optimize time, I recommend to roast the sweet potatoes the day before and let them come to room temperature overnight. This way, they will be ready to use when you're making the pie. If you have a convection oven, you could bake the pie crust as the sweet potatoes roast.
Make it vegan! This recipe is very easy to turn vegan. If you need to cater for guests with this dietary preference, this pie is a wonderful ally. The filling and topping are vegan as they are, so you don't need to make any changes. The only thing that needs tweaking is the shortcrust shell. Mine features butter and egg, making it obviously not vegan. But you can choose to buy one that is plant-based. Or make a sweetened simple shortcrust with vegan butter/margarine.
This sweet potato and chocolate pie filling is very versatile as it is. It tastes really good even without the chocolate glaze on top, and even without the shortcrust shell. You could potentially make a dessert just by making the sweet potato, chocolate and maple syrup mixture. If you do, I recommend to enjoy it frozen. It tastes like a chocolate fudge!
More deliciousness coming your way
If you enjoyed this chocolate sweet potato pie, you may want to hover over these other recipes that I'm selecting here for you. Who said you should only have one dessert at a time? So let me treat you to a sweet potato cake with buttercream. A chocolate tart made with condensed milk. A small raw chocolate cake made with date syrup. Or a chocolate cheesecake with raspberry. Click on the pictures below to unlock more recipes!
If you tried this recipe, let me know your thoughts in the comments. If you're planning to try it another time, pin this recipe to Pinterest. Please consider subscribing to my newsletter and following me on Instagram and on Pinterest.
Chocolate sweet potato tart
Equipment
- Bowls
- Oven tray
- 24-cm tart pan
- Spatula
- Hand blender
Ingredients
- 1 sweet pie crust
- 600 g sweet potatoes
- 300 g dark chocolate 70% cocoa divided
- 4 tablespoon maple syrup divided
- 40 g coconut oil
Instructions
- Prick the sweet potatoes with a fork and place on an oven tray lined with baking paper. Roast at 200C (392F) until tender, depending on the size of the potatoes this could take from 40 minutes up to an hour. Let cool completely.
- Press shortcrust dough onto a tart pan. Prick the bottom and sides with a fork. Cool in the freezer for 15 minutes and bake in the preheated oven at 180C (356F) for 20-25 minutes, until golden. Let cool on a wire rack.
- Remove the skin from the sweet potatoes. Aside, melt 200 g chocolate, then add it to the sweet potatoes. Add 3 tablespoon maple syrup. Blend with a hand blender until smooth.
- Pour sweet potato mixture onto cooled baked tart shell, spreading it out to evenly cover the whole bottom all the way to the edges.
- Add remaining chocolate and coconut oil to a bowl and melt in the microwave. Add 1 tablespoon maple syrup and stir to incorporate. Pour over pie filling and spread out evenly.
Notes
- The nutritional information shared here is obtained using an online calculator and therefore only to be used as a guideline.
- Roast the sweet potatoes ahead to reduce total time. If you roast the sweet potatoes on the same day, you could bake the shortcrust shell as the potatoes are roasting. Since the temperature is a tad higher, factor in a shorter baking time. The use of a convection oven is recommended, if planning to bake at the same time.
