Sweet Potato Tart with Chili Lime Cilantro Sauce

Jackie Mento


Different baking pans result in different textures from the same recipe! I love the versatility of this recipe. Choose a dense, chewy tart or one that is more like a creamy custard - your choice- both delicious! The sweetness of the Canadian Bacon and sauteed onions with the smoky spices enhance the surprising flavor of the sweet potatoes and delights with the brightness of the Chili Lime Cilantro sauce.

This tart goes really well with grilled pork chops or smoked ribs. It is a surprising and welcome change from the cloyingly sweet, sweet potato dishes usually served (which I love too!)

pinch tips: How to Peel Potatoes



4 - 6


30 Min


30 Min



4 Tbsp
canadian bacon, after sauteeing
4 Tbsp
red onion, after sauteeing
2-3 Tbsp
butter for sauteeing and to grease pans
4 1/2 c
sweet potatos, grated
1/2 c
corn starch
4 Tbsp
1/2 c
evaporated milk
1/2 tsp
smoked hickory salt
1/2 tsp
smoked paprika
1/4 tsp
pepper, freshly grated
1 pinch
nutmeg, freshly grated


4 Tbsp
fresh lime juice
1 tsp
chili powder
1/2 tsp
1/2 c
olive oil, very lightly flavored, not heavy tasting
6 Tbsp
fresh cilantro, finely chopped

Directions Step-By-Step

Preheat the oven to 350 degrees.

In a small pan, using some butter, saute the Canadian bacon, transfer to a small bowl and set aside. In the same pan, saute the red onion and set aside.

Grate enough sweet potatoes to make 4 1/2 cups. I like to use the food processor to do this.
In a large bowl, beat the eggs. Add the cornstarch, sugar, evaporated milk, smoked hickory salt, smoked paprika, pepper and nutmeg. Mix until well blended. Now add the grated sweet potatoes and stir gently together.
Now decide which baking dishes you plan to use and use the remainder of the butter to cover the bottom and sides of each.

NOTE: You can get 4 portions in 12 oz baking dishes. I bake them in 4 of the single serve 5 inch Lodge Wonder Skillets to get the dense chewy texture. Or for a creamy custard texture I use 4 of the 1 1/2 cup (12 oz) souffle baking dish. Or you can bake the entire recipe in a 8 inch square pan. I like to bake 2 portions in the Lodge skillet and 2 portions in the souffle dish - that way I have some of each! Have some fun and cook them in different baking dishes and see how you will get different textures.
Lift the potatoes from the liquid and evenly divide them into the 4 baking dishes. Pour the liquid in the bowl evenly in the 4 dishes. Top each with an equal portion of the onions and Canadian bacon. Here are 2 before baking.
Bake for 25 - 30 minutes, until the potatoes are done.
While the tarts are baking, make the Chile Lime Cilantro sauce by blending the lime juice, chile powder, and cumin. Slowly drizzle in the oil while whisking. When fully blended add the fresh cilantro.

Please note that the cilantro does turn darker and will not look as fresh the next day so it is best made and served the same day.

When the tarts are removed from the oven, drizzle some of the Chili Lime Sauce on them and serve immediately!
Happy Cooking and please ENJOY my new recipe!

About this Recipe

Course/Dish: Potatoes, Side Casseroles
Collection: World Food Champs
Hashtags: #potato, #yams, #tart