Sweet Potato Honey Tarts Recipe – A Flaky, Golden Treat
These Sweet Potato Honey Tarts bring together soft, spiced sweet potato and golden puff pastry for a simple yet irresistible dessert. The filling is naturally sweetened with Tony Ferguson honey, balanced with creamy tahini and cinnamon, then tucked into crisp pastry squares and topped with a nutty crunch.
They’re ideal for tea time, dessert platters, or even a sweet weekend brunch option—and the prep couldn’t be easier.
Ingredients:
- 2 cups cooked sweet potato
- 2–3 tablespoons Tony Ferguson Honey
- ¼ cup tahini
- Dash of Tony Ferguson Cinnamon Spice
- Pinch of salt
- Ready-rolled puff pastry
- Melted butter (or dairy-free alternative)
- Chopped nuts (almonds, pecans, walnuts, or your favourite)
Method:
- Make the Filling: Mash the sweet potato and mix in the honey, tahini, cinnamon, and a pinch of salt until smooth.
- Assemble the Tarts: Roll out the puff pastry and slice into squares. Poke each square lightly with a fork. Spoon 2–3 tablespoons of the sweet potato mixture into the center.
- Bake: Place the pastry squares onto a parchment-lined baking tray. Brush the edges with melted butter, sprinkle with chopped nuts, and drizzle with a little extra honey. Bake at 180°C for 20–25 minutes until puffed and golden.
These Sweet Potato Honey Tarts are warm, flaky, and full of flavour—perfect for when you want a simple bake that feels a little special. Serve warm, share with friends, or keep a batch on hand for those moments when you need something sweet and satisfying.