Chocolate-Sweet Potato Tarts | #dessert

I have a surprise for you later, but for now lets talk tarts. If you’re wondering what to serve for dessert alongside your usual pumpkin pie this Thanksgiving, then look no further because these rich little tarts have your name all over them.

Chocolate-Sweet Potato Tarts | #dessert

I took just one bite, to show you that luscious interior.

The filling has all the warm flavors of a sweet potato pie, but with a dose of chocolate that’s irresistible. I think it’s like a spicy chocolate silk pie, but with a fudgier texture. The crust is tender shortbread that comes together quickly in the food processor, and is patted gently into place, so no rolling necessary if that kind of thing makes you skittish. I chose a bittersweet chocolate for the filling, but semisweet is fine if you like a sweeter taste. Just pick whatever chocolate you most like to eat.

Chocolate-Sweet Potato Tarts | #dessert

Okay, and a few more bites, but only to give you a better view.

By the time you finish it off with a thick pillow of whipped cream, and a little shaved chocolate, you have a dessert that’s just begging to be served to company. I think these are really fun to make – I hope you give them a try!

Chocolate-Sweet Potato Tarts | #dessert

Now, would you like to hear some awesome news? Drum roll please: these yummy little tarts mark my 100th post on Feeding Darragh! I’m so very thankful for the people who have seen fit to follow this blog and pay attention to my culinary ramblings, so I thought it would be nice to show my appreciation with a little giveaway: a $50 gift card to Sur La Table. Yup, I’m going to make it rain virtual dollars on one lucky soul! Entry is simple: just leave a comment on this post telling me about your favorite food, and then follow Feeding Darragh on Facebook or Twitter so you can keep up with the latest posts. Entry closes at midnight CST on Friday, November 8th.

The winner will be chosen randomly, and announced on Saturday, November 9th. The gift card will be distributed by email, so everyone is eligible to enter (even my friends outside the U.S.). Good luck, and thanks again!

EDIT: Congratulations to Victoria – I hope you enjoy the gift card! Much thanks to everyone who entered!

Chocolate-Sweet Potato Tarts
This makes 6 very shareable tarts. If you don’t have mini tart pans, you could convert it to one big tart, but make sure to adjust the cooking times accordingly.

1½ cups flour
1/2 cup powdered sugar
1½ sticks unsalted butter, softened, cut into tablespoons
2 egg yolks
1/2 tsp salt

2 cups sweet potato, cooked, mashed, and cooled
2 eggs
3/4 cup heavy cream
2 tsp pumpkin pie spice
1/2 cup brown sugar
5oz bittersweet chocolate (61%), melted and cooled (semisweet is fine)
1/4 tsp salt

1½ cups heavy cream
2 heaping tbsp powdered sugar
1 tsp vanilla

Shaved chocolate, for garnish, if desired


  1. For the crust: Preheat the oven to 375º. Add the dry ingredients to the bowl of a food processor, and pulse briefly to combine. Add the butter pieces, and turn on the food processor. Immediately drop in the egg yolks one at a time through the feed tube, and continue to process until the mixture forms a ball. Cut the ball of dough in half, and then cut each half into thirds. Pat each third into a tart pan, making sure you push the dough into the little grooves on the side. Pierce the bottom of each shell several times with a fork, and freeze the shells for about 30 minutes (this should help keep the crust from puffing up, but you can also use pie weights). Bake for about 10 minutes, rotating halfway through, until the shells are just barely golden brown. Cool completely on a wire rack (don’t remove them from their pans).
  2. For the filling: Beat together the ingredients thoroughly, and scoop the filling into the prepared shells. Bake the tarts for 15 minutes at 375º, then reduce the oven temperature to 350º, and bake for an additional 18 to 20 minutes, taking care not to let the crust get too brown. Allow the tarts to cool, and then chill thoroughly in the refrigerator, preferably overnight.
  3. For the topping: Whip the cream until it begins to form soft peaks. Add the sugar and vanilla, and continue to whip until the cream holds stiff peaks.
  4. To serve: Mound the whipped cream on top of the tarts, and garnish with shaved chocolate. Keep refrigerated until ready to serve.
  5. Eat at will!