Happy December!

Gee wiz!

Can you believe it’s December already?!?! I am completely befuddled!!!

Where did the year go?

Thanksgiving has already come and gone and, I must say, mine was absolutely wonderful!!! There is nothing better to me than getting together with all those near and dear to me and eating delicious homemade food to my hearts content.

Typically on Thanksgiving, my responsibility consists of my two favorite dishes; sweet potato casserole and a dessert of my choice. This year, I decided to change things up a bit. I took my two favorite dishes and combined them into one and created this delectable dessert.

Spiced Orange Sweet Potato Tart
with Pecan Shortbread Crust

For Filling:

  • 3 sweet potatoes (baked, peeled, and mashed)
  • 2 eggs
  • 1 cup nonfat, sweetened condensed milk
  • 1/2 cup nonfat milk
  • 1/2 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons orange zest
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • Several whole pecans (for garnish)
  • One whole pecan shortbread cookie  (for garnish)

For Crust:

  • 1 package pecan shortbread cookies,
    crushed into fine crumbs ( minus one to  use for garnish)
  • 1/2 c crushed pecans
  • 1 teaspoon cinnamon
  • 1 1/2 sticks unsalted butter, melted
  1. Preheat oven to 350°.
  2. To make crust, combine crust ingredients in a large bowl.
    Mix well, until it reaches the consistency of wet sand.
  3. Pour into an ungreased tart pan and press firmly to set,
    making sure to bring the crust up the sides of the pan.
  4. Bake for 10 minutes. Set aside.
  5. For filling, whisk eggs, sugar and vanilla in a large bowl.
  6. Add remaining ingredients and mix well.
  7. Pour filling into cooled crust.
  8. Bake at 350° for 45 minutes, or until crust is brown
    and a knife inserted in the center comes out clean.
  9. Cool in the refrigerator for at least an hour,
    ideally overnight, before slicing and serving!

0 comments

  1. Stephanie Lee

    Jennifer, I am LOVING your blog! I love your writing style (it makes me feel like you’re just chatting it up with me about gastronomic masterpieces), and, although we all know I’m far too busy to cook, your recipies sound DELICIOUS & I can’t wait to have time in my life to make them!

    Miss you, love!

Leave a Reply