A delightful twist on the classic sweet potato pie, this tart features a creamy filling with a hint of spice, perfect for any occasion.
Preheat your oven to 425°F (220°C).
Preheating ensures the tart starts baking immediately, resulting in a better texture.
In a mixing bowl, cream the butter and brown sugar until smooth.
Use room temperature butter for easier mixing.
Add the eggs to the mixture and whisk until fully incorporated.
Crack the eggs into a separate bowl first to avoid shell pieces.
Mix in the evaporated milk, mashed sweet potatoes, vanilla extract, cinnamon, nutmeg, and salt until the filling is smooth.
Ensure the sweet potatoes are well-mashed for a creamy filling.
Pour the filling into the pre-made pie crust placed in a pie dish.
Place the pie dish on a baking sheet for easier handling.
Bake the tart at 425°F (220°C) for 15 minutes.
This initial high temperature helps set the crust.
Reduce the oven temperature to 350°F (175°C) and continue baking for 35-40 minutes, or until the filling is set.
Check doneness by inserting a knife into the center; it should come out clean.
Allow the tart to cool completely before serving.
Cooling helps the filling set properly for cleaner slices.
