Wednesday, September 15, 2010

Sweeeeeet Potato Tart

A delightful side dish sure to impress. Not only is it beautiful but it is made totally out of vegetables. The crust is made from layers of potato and parsnips peels. This “crust” is then layered with a creamy cheesy sweet potato filling and topped with more vegetables. This is delicious no one will guess how healthy it is for them. Virtually carb free and full of vitamins.

4 oz Philadelphia Brand Cream Cheese
8 oz. Brie cheese rind removed
2 large Sweet Potatoes
1 parsnip
1 tbsp dried sage
1 tsp ground nutmeg
2-3 tbsp Italian seasoned bread crumbs

Spray a 9” removable bottom tart pan with non stick cooking spray.
Remove skin from both parsnips & sweet potatoes
Peel enough strips of both sweet potato & parsnip to make crust for the tart.
Line the bottom of the tart pan with the sweet potato & parsnip peels alternating strips
and overlapping if necessary to cover the bottom and sides. Reserve enough peels to decorate top of the tart.
Sprinkle bottom of potato lined tart with bread crumbs.
Cut sweet potatoes and parsnip into chunks and place in a pot of water seasoned with salt, pepper one crushed garlic clove, pinch of sage and nutmeg.
Boil until fork tender. Drain reserving some of the liquid to use in mash if necessary.
With a hand held mixer on high speed whip sweet potatoes, parsnips, cream cheese, brie cheese, sage and nutmeg until smooth and creamy. Check for seasoning and re-season if necessary.
Spoon into tart pan and smooth out to create an even layer.
Decorate top in lattice like fashion with remaining peels and sprinkle with remaining bread crumbs.
Bake in a 350°oven for 20 minutes.
Remove from oven and cool in pan 10 minutes remove tart from sides of pan.
Place on a beautiful platter serve and enjoy.

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