Sweet potatoes are something I’ve grown to like more since I started with the Paleo lifestyle. I used to equate them with one of my grandmother’s sweet treats. She was a Type II diabetic developing the disease sometime in her late 40s, and attributed acquiring the disease from all the raw honey and sweets she consumed when she lived in Portugal.
She was rail thin, ate like food was going out of style (my father thinks the same of my appetite), and was relatively quite healthy otherwise. She died at the young age of 90. Bless her soul, she was the funniest person I’ve known and had a huge influence on my life… but that’s a story for another day.
Back then, between school and friends and going out, I didn’t pay attention to learning more about how diet affected her illness. I thought it was incurable, one more malady that called for medical treatment. She wasn’t overly strict and only required one small pill of insulin a day to maintain her status quo. But I do recall that she avoided refined sugar, some fruits were off limits such as bananas and the plump, juicy oranges from our orchard, white potatoes were an infrequent side dish for her, and she also limited her intake of bread, picos and regañada (all three which she loved – picos are round breadsticks and regañada is a form of flat bread used to accompany tapas and meals in Spain).
Fortunately for my grandmother, my mother was an excellent home cook, who made sure we ate a traditional Mediterranean diet, which for the most part is very healthy. If my grandmother were alive today, I would be advocating the Paleo lifestyle to her, of course.
I was really into baking as a teenager growing up in Spain, so I used to make desserts without sugar for her. And as she would say, her eyes would go after all the delicious foods she wasn’t supposed to eat. One of her favourite treats was baked sweet potatoes, boniatos, with a drizzle of raw honey and a sprinkle of ground cinnamon. I wasn’t particularly fond of this dessert as I found it too rich. Too everything really (my youngest niece seems to share this predilection – she hates sweet potatoes).
Fast forward many years… and they are a staple in my kitchen. Funny how that happens with a lot of foodstuff, no? Nonetheless, I don’t use them that often as I still find them too sweet. But I do see the benefits of consuming them every once in a while. The other day, I saw a recipe for a sweet potato and apple pie and loved the concept of the dough being made with this vegetable (and no refined sugar), especially since I had three sweet potatoes kind of just hanging around waiting to be used. And we’re clearing out the kitchen since we have to move soon.
So, I created a savoury tart instead with which to better appease my palate. I hope you enjoy! Que aproveches!
Sweet Potato Savoury Tart
Ingredients, for a large 9×11 tart
1 3/4 cups cooked and mashed sweet potato (about 2 medium)
2 large eggs
1 1/2 cup almond flour
1 tablespoon thyme
1 teaspoon fine sea salt (optional)
1 large onion, chopped
2 small leeks, sliced
1 tablespoon butter
1/4 cup extra virgen olive oil
freshly ground pepper
Heat oven to 375F (190C). Pierce the sweet potatoes with a fork and place on a sheet of parchment. Bake for about one hour or until done. (Check with a fork for tenderness.)
Place another sheet of parchment inside the ovenproof 9×11 tart pan/baking dish.
While the sweet potatoes are baking: In a medium skillet, over medium heat, melt the butter in the olive oil. Add the onions and leeks and poach until they are translucent. Set aside.
Once the sweet potatoes are baked, scoop out the pulp and mash. Spoon into a food processor. Add the eggs, almond flour, thyme and sea salt. Blend well. The mixture will be thick. Spoon onto the parchment inside the tart pan and spread evenly.
Top the sweet potato base with the onions and leeks. Then add some prosciutto and tomato slices. Sprinkle with freshly ground pepper and an additional generous pinch of thyme. Bake at 375F (190C) for approximately an hour or until done. (Check with a toothpick; if it comes out clean, it’s ready.)
Makes a delicious side dish for lamb, veal or poultry. We ate ours with lamb steaks.