RECIPE #4287 Sweet Potato Tart - NewsChannel5.com | Nashville News, Weather & Sports

Chef Tim Place / Boxwood Bistro

Preheat oven to 350 degrees

1 ea.            9" Deep Dish Pie Crust

For the Sweet Potatoes

2 each          Sweet Potatoes, Peel, cut in half lengthwise & slice ¼" thick

2 Tbsp.         Salt

For the Caramelized Onion

1 each          Medium Yellow Onion, peel & cut in half, then julienne

1/4 cup        Vegetable oil

To taste       Salt & black pepper

1 Tbsp.         Sugar

1 cup           Shredded Cheddar

1/4 cup        Grated Parmesan

For the Custard

3 ea             large eggs

1 cup           Heavy Cream

2 Cloves      Garlic, Minced

1/2 tsp         Salt

1/4 tsp         Black Pepper

• 1. Place sweet potatoes & salt in a medium pot of hot water and bring to a boil. Continue to boil for about 10 minutes, or until potatoes are done.
• 2. While potatoes are cooking, heat a medium skillet over high heat. Add oil & then onions, salt & pepper & sugar and stir to incorporate. Continue to move onions around pan until they area a nice golden brown. Remove to a holding pan & set aside.
• 3. Drain through strainer and keep in strainer for 5 minutes to make sure all water in drained. Place in pie shell and spread out evenly. Place caramelized onions on top and spread out evenly. Then top with cheese and set aside.
• 4. Place eggs in a medium bowl and whip. Add remaining ingredients and whip to incorporate. Using a ladle, distribute custard over pie ingredients.
• 5. Place in pre-heated oven for 30 minutes. As ovens cook differently, you can test readiness by sticking a small paring knife in the middle. If it comes out clean, the tart is ready. If not continue cooking in 4 minute increments until done.
• 6. Remove from oven and place on a rack for about 5 minutes to allow to set.
• 7. Slice in 6 or 8 pieces and serve.