Sweet Potato Tart with Gingersnap Crust and Heavenly Meringue

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My wonderful friend Sarah is visiting this weekend from Vancouver. So far we have done a dessert tour through Georgetown, met Dave Grohl, rescued a lost dog in my neighborhood, saw The US Constitution, Julia Child’s kitchen and the Hope Diamond, and have basically eaten our way through many delicious spots around DC. Sarah is one of my oldest friends, and she’s also makes some of the best cakes I have ever had.  She was very excited about checking out my copy of Baked Occasions, and immediately zeroed in on the Sweet Potato Tart with Gingersnap Crust and Heavenly Meringue.

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I am so glad she picked that recipe, because it is incredibly delicious. We still have half of it in the fridge and I am already thinking of making it again. I’m also brainstorming other recipes I can put the Heavenly Meringue topping on, because we were just eating it by the spoonful. Toasting it was a bit of a challenge. I used my husband’s new butane cigar lighter until it ran out of fuel, and a regular lighter really doesn’t cut it. I think I might actually have to buy a real blow torch.

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I had to bake my tart for quite a bit longer than the recipe called for, but other than that it was easy to make. And it is very easy to microwave sweet potatoes, and will save you a lot of time over roasting them.

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This tart would make a really excellent Thanksgiving dessert, because it is a great twist on sweet potatoes with mini marshmallows that is such a weird staple at many Thanksgiving meals.

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