Written by Monica Kovacs, CNP
Toronto weather, being as unpredictable as it is, graced us with another warm day this week. My other half and I both happened to be off work during the day, so we decided to take a stroll through Kensington market and stock up on some organic fare.
I had been browsing a bunch of recipes earlier looking for something awesome to make for the holidays, when the big cartoon lightbulb went off behind my head: raw spirulina mint chocolate cups. But I'm out of peppermint oil. Perfect time to pick some up at the market.
There we were, strolling arm in arm, all googoo eyed and caught up in the beautiful fall weather, and I ended up purchasing everything under the sun except peppermint oil. So I made these sweet potato date pecan tarts instead.
Sweet Potato Date Pecan Tarts
For the crust:
1 cup raw pecans
2 tbsp wild flower honey (found this at the market that day!)
small pinch sea salt
For the filling:
1 cup cooked sweet potato
1/3 cup pitted dates
3 large pinches cinnamon
1 sprinkle of cloves
coconut water (to improve consistency)
1. Preheat oven to 400F and poke sweet potato a few times with a fork. Bake in oven until soft throughout, about 45 minutes.
2. Place pecans in your high-speed blender and pulse until coarsely ground. In a bowl, stir in sea salt and mix well with honey.
3. Scoop out 1 cup of sweet potato and place in high-speed blender with dates, cinnamon and cloves. Blend until creamy (you will have to stop the blender several times and scrape down the sides. If you're having a lot of trouble with it, add a little bit of coconut water at a time to make it blend more evenly, but be careful not to make it too liquidy).
4. Using mini tart tins, scoop a little bit of the pecan mixture onto the bottom and press down firmly. Top with a few scoops of the sweet potato mixture. Refrigerate for a few hours before serving so it solidifies a little. They're best eaten right out of the tins with a spoon, but you can try taking them out if you're careful.
Monica is a Holistic Nutritionist and avid cook. She is often found in the kitchen experimenting with new recipes or buried behind a pile of cookbooks. Local, organic, plant-based ingredients are her weapons of choice. Click here to follow her on Facebook and Twitter