Sweet Potato Cranberry Tart with Maple Pecan Crumble Topping by Chef Jacqueline Veliz

Sweet and, well, tart, this pecan-topped fall dessert is the perfect addition to any Thanksgiving spread. It’s also simple to make.

Pastry Chef Jacqueline Veliz, of the former Ritz-Carlton, Westchester in White Plains, raves, “The sweet potato cranberry tart is a wonderful asset to our fall dessert menu as it’s savory but sweet and it can easily be replicated at home for the holidays.” (Makes 10 individual tarts)

Maple Pecan Crumble Topping

• ¾ cup all-purpose flour
• 1/3 cup tightly packed light brown sugar
• 3 Tbsp granulated sugar
• 1 tsp ground cinnamon
• pinch of salt
• 6 Tbsp cold, unsalted butter, cut into small pieces
• 1¼ cups pecans
• 2½ tsp maple syrup

In a medium bowl, mix together flour, sugars, cinnamon, and salt. Using your fingertips, work in butter until large, moist clumps form. Cover and chill crumble until ready to use.

Preheat oven to 325°F and toast pecans for 5 to 7 minutes, setting aside to cool. Coarsely chop, then place in a medium bowl and toss with maple syrup. Stir in 2½ cups brown sugar crumble. Set aside.

Sweet Potato Cranberry Tart

• 5 sweet potatoes
• 10 Tbsp butter
• 1 ¼ cup light brown sugar
• ¾ cup dried cranberries
• 2½ tsp ground cinnamon
• 1 pinch ground nutmeg
• 1 pinch ground ginger
• 1¼ cup mini marshmallows
• 10 frozen or homemade fluted tart shells (about 4 inches in diameter)
• Caramel sauce and ice cream for serving

Preheat oven to 350°F. Individually wrap each sweet potato in foil and roast for 30 to 45 minutes. Potatoes are done if easily pierced with a fork.

When cool enough to handle, peel off skin and cut into medium-sized cubes. Reduce oven temperature to 325°F.

In a skillet, melt butter and sugar together over medium-low heat, stirring until sugar has dissolved. Add sweet potato, dried cranberries, ground cinnamon, nutmeg, and ginger. Cook for about 5 minutes.

Remove from heat and fold in mini marshmallows. Scoop the mixture into tart shells and top each with pecan crumble topping. Bake for 12 minutes.

Serve with caramel sauce and vanilla or Cognac ice cream