Savory Sweet Potato Tart
This version of a sweet potato pie has more texture and the thin tart slices fit perfectly on your dinner plate.
Ingredients
•1 large sweet potato peeled and sliced thinly (a mandolin works very well)
•1 tablespoon BBF Bourbon Vanilla flavored Sorghum
•1/2 teaspoon salt
•1/2 teaspoon ground cinnamon
•1/4 teaspoon freshly grated nutmeg
•Pinch of cloves, optional
•1 egg yolk
•1/4 cup heavy cream
•1 9-inch tart pan
Directions
Peel and slice the sweet potato. Mix together cream, egg yolk, spices, and sorghum. Add the sweet potatoes and the cream to a pot and warm. This will par cook the potato as well as make them more pliable. Make sure each slice is coated with cream and begin to layer the bottom of the tart pastry. Start on the outside and work towards the middle. Do this 2 to 3 times depending on the thickness of your slices. Drizzle top with sorghum and bake 375 for 20 minutes.