Festive Food

Spiced Sweet Potato Tart

December 25, 2022

Sweet, warming and satisfying

Serves 8
Prep Time
Cook Time
Difficulty Level
4 / 5

Sweet memories are formed with this spiced sweet potato and zucchini tart, a fantastic holiday treat with hearty ingredients and warming flavours. Roll the slices and bake them upright for an impressive final look that’ll put a smile on the faces of your guests; with how much you can pack into a pan, we assure you they’ll be satisfied, too.




Preheat oven to 200 C (180 C fan-forced). Grease a 27 cm (top measurement) enamelled frying pan or a 22 cm springform cake pan; line base and side of cake pan with baking paper. Place on an oven tray.


Heat butter in a medium frying pan over medium heat. Cook the onion and garlic, stirring occasionally, for 15 mins or until caramelised. Add the capsicum; cook for a further 3 mins or until soft. Remove from the heat; cool for 5 mins. Stir in half the almond meal, the parmesan, rosemary and egg. Transfer to the base of frying pan or cake pan.


Cut unpeeled sweet potatoes into 2 mm slices lengthways and zucchini into 1 mm slices lengthways. Combine oil and spice in a small bowl. Brush sweet potato slices with oil mixture. Lay 1 slice of zucchini over each sweet potato slice. Roll each into a spiral and stand, spiral-side up, on onion base. Press lightly into base to secure rolls.


Sprinkle over remaining almond meal and currants. Drizzle with extra oil; season.


Bake the tart, covered with foil, for 30 mins. Remove the foil. Bake for a further 20 mins or until top is crisp and sweet potato is tender. Cool a few minutes before scattering with coriander.

TIP You might need a second pair of hands to hold the first few rolls in position. Not suitable to freeze or microwave.

Photo: bauersyndication.com.au