Sweet Potato Tart Tatin

Challah Beer Bread Pudding
October 6, 2014
Eclair Hammantaschen
March 2, 2015



Prep Time:

15 minutes

Cook Time:

25 minutes


At room temperature for 2 days

Advanced Prep:

may be made 2 days in advance and reheated


  • 1 sheet frozen puff pastry (from a 17.3 ounce box)
  • spray oil to grease pan
  • ¾ cup sugar
  • 2 tablespoons maple syrup
  • ¼ teaspoon ground cinnamon
  • 3 tablespoons coconut spread, butter or margarine
  • ½ cup soy milk or cream
  • 2 medium sweet potatoes, peeled and cut into 1/3-inch circles (look for ones longer than they are fat to make it easier to slice)

Preparation Directions

Preheat oven to 400°F. Thaw puff pastry at room temperature for 45 minutes. Use spray oil or some butter or margarine to grease a 9 X 13-inch pan. Cut out a piece of parchment large enough to cover the bottom and go up the sides of the pan. Press parchment paper into the pan, making sure it sticks to the bottom, corners and sides. Set aside.

Place the sugar into a large wide frying pan or saucepan with 2-inch sides.Heat over medium heat and let the sugar melt without stirring. When the edges melt and color, start stirring, and cook for about five minutes until all the sugar has melted and is an amber color. Add the maple syrup, cinnamon, coconut spread and soy milk and stir. The mixture will bubble up but keep stirring until the mixture melts again. Once the mixture is smooth, add the sweet potatoes slices. Cook for three minutes over low heat, stirring occasionally. Turn off heat.

While the sugar is cooking, place a piece of parchment paper a few inches larger than the pan on your counter and sprinkle some flour on it. Place the sheet of puff pastry on the parchment with the creases parallel to the longer side. Use a rolling pin to roll the pastry sheet out to about a half inch larger than the pan bottom. Lift the pastry off the parchment a few times and sprinkle a little flour underneath so the pastry does not stick. Trim dough to make the sides straight.

Use a spatula to lift the sweet potatoes and place into the prepared pan and spread to cover the bottom of the pan. Spoon any remaining caramel on top.

Holding the corners of the pastry to the parchment, lift up and place the dough on top of the sweet potatoes to cover completely. Peel off the parchment paper. Press the dough into the pan corners. Tuck any extra pastry into the sides. Use a sharp knife to poke 20 holes all over the pastry to allow air to escape.

Bake for 25 minutes, or until the top of the pastry is golden. Let cool 15 minutes and then place a rectangular platter over the pan. Flip the tatin over onto the serving plate. Remove the parchment. Store at room temperature for up to two days.  Reheat to serve.