Eden Hagos is a celebrated host, food writer and founder of the media and events company, Black Foodie. She’s an Ethiopian Canadian with a passion for African and Caribbean cuisine and creates unique content that explores identity, food and culture. Her work and notable mentions have been featured in: Chatelaine, Essence, The Globe and Mail, Toronto Star and CBC to name a few.
“To me, sweet potato pie is the ultimate comfort food. One bite and I remember holidays with family and friends. It’s simple, rich and so delicious! The best part is it can be made with local ingredients like Ontario dairy and sweet potatoes. It’s important to me now more than ever to support local farmers and these sweet potato tarts are a tasty way to do so.”
Pre-bake tart shells as directed on box. Set aside.
Bake or boil sweet potatoes until soft. If you're short on time, you can boil them, but if you have time, try baking the sweet potato instead to keep all of the flavour.
Preheat the oven to 350°F (180°C). Peel the sweet potatoes and mash them in a large bowl. As they become smooth, add in melted butter, cream, vanilla, spices, sugar and a dash of orange zest. Mash all together to combine, taste, and adjust sweetness to your liking.
Beat one egg and mix into the sweet potato mix.
Arrange shells on baking sheet and add a scoop of sweet potato mixture to each shell. Mixture should be level with the top of the shells. Finally, top each pie with a few pecans.
Bake for about 25- 30 minutes at 350°F (180°C).
Let cool and enjoy!