Sweet Potato Cheesecake Tart 8 servings 45 min prep time 1 hr 30 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* This candied sweet potato cheesecake tart with chèvre and harissa spiced pepitas is Thanksgiving dessert goals. IngredientsTart Shell 1 1/3 cups all-purpose flour 2 tablespoons sugar 1/4 teaspoon salt 4 ounces cold Vermont Creamery Unsalted Cultured Butter - 86% Butterfat cut into chunks 1 large egg yolk 1 to 2 tablespoons ice water Filling4 ounces Vermont Creamery Classic Goat Cheese Filling 4 ounces Vermont Creamery Mascarpone Filling1/4 cup sugar 1 teaspoon freshly grated lemon zest Filling 1 teaspoon salt Filling1 large whole egg 1 large egg yolk, reserve white Candied Sweet Potatoes1 large sweet potato, peeled, thinly sliced into rounds 1/4 cup sugar 2 tablespoons butter 1/2 teaspoon ground cinnamon Pinch ground nutmeg Spiced Pepitas1/3 cup raw pepitas 1 tablespoon reserved egg white 1 tablespoon firmly packed brown sugar 1 teaspoon ground harissa Pinch salt Directions STEP 1 Heat oven to 375ºF. STEP 2 Place flour, sugar, and salt in food processor bowl. Pulse to combine. Add cold butter chunks; blend until butter is incorporated and mixture is pea-sized balls. Do not over mix. Mix egg yolk and water in small bowl; add to processor. Pulse until dough comes together. STEP 3 Turn dough onto a lightly floured surface, patting into a disk or square shape (depending on the shape of your tart pan). Roll dough out until just larger than the shape of pan. Gently lift into pan. Press dough into flutes of pan and trim edges with a sharp knife. STEP 4 Using a fork, pierce bottom of tart shell liberally to prevent air bubbles from forming. Line crust with parchment paper; place pie weights on paper. Bake for 15 minutes. Remove paper and weights; discard paper. Set tart crust aside. STEP 5 Combine all filling ingredients in medium bowl; stir until smooth. Pour filling into partially-baked tart shell. Bake 20-25 minutes or until set. STEP 6 Meanwhile, place sliced sweet potato, butter, sugar, cinnamon, and nutmeg in medium sauce pan,. Cook over medium heat 8-10 minutes or until potatoes have softened all the way through. Remove from heat; set aside. STEP 7 Combine pepitas, egg white, brown sugar, harissa, and salt in small bowl. Spread in an even layer on a parchment-lined baking sheet. Bake in 375ºF oven for 5-7 minutes or until lightly toasted. STEP 8 Layer candied sweet potatoes over baked tart; sprinkle with spiced pepitas. Cut into thick wedges to serve. Related Recipes Mini Nutmeg Bundt Cakes Celery Root & Apple Gratin Gluten Free Chocolate Bundt Cake Autumn Spiced Cinnamon Buns with Crème Fraîche Icing Pumpkin Goat Cheese Cheesecake 14 Layer Honey Cake