Gluten-Free Vegan Sweet Potato and Polenta Tart

This sweet, custard-like dessert comes out of the oven beautifully bruleed and irresistible. It's vegan and gluten-free, but don't let that scare you! The recipe is simple, albeit semi-time consuming. I've included some time-saving shortcuts in the method for those who are strapped for time.

I grew up eating (and loving) pumpkin pie. I only learned how to make sweet potato pie for my boyfriend who couldn't imagine a Thanksgiving without it. Now, this is my preferred dessert. This recipe is a gluten-free and vegan variation on sweet potato pie that we can both enjoy (we are both vegan, and I am gluten intolerant).

Following this restricted diet, I am often served very underwhelming food and have had to develop delicious recipes out of utter necessity. Out of everything that I cook, this dish has gotten the highest accolades from everyone who tries it. You owe it to yourself to make one this week. Details below:

Prep time: 60 minutes

Cook time: 40 minutes

Ingredients for the filling:

• (1) medium sweet potato (I use orange sweet potatoes labeled jewel, garnet, or yam)
• (1) 7.4 oz can of sweetened condensed coconut milk (I use the brand: Let's Do Organic. This is a STAPLE for every vegan kitchen!)
• (1/2) tablespoon of vanilla extract
• (1) pinch of salt

Ingredients for the crust:

• (1/4) cup dry polenta (I use Janie's Mill Stone Ground Organic Bloody Butcher Polenta)
• (1 & 1/2) cups water
• (1/4) tsp salt
• (1 tbsp) coconut oil for the tart pan

Method:

Start by baking your sweet potato. Preheat the oven to 400 degrees Fahrenheit. Wash the potato and stab it with a fork a few times so that the steam can vent and you don't end up with an exploding potato. I skip the tinfoil and stick the potato directly onto a pan and into the hot oven. Bake it until it's tender (about 30 minutes). Or, you could skip this step entirely and use one can of sweet potato puree. I prefer the consistency I get from baking my own and usually bake a bunch of them for meal prep, but it's your time to save.

Once the potato is in the oven, get your polenta/grits going. I like to make a whole pot so that I have leftover grits to eat (fry) later on. If you are only making enough for the recipe, use the amounts in the ingredient list. You could use instant grits to save time here, too. I love the chewiness the stone ground grits give to the recipe, though. The really important thing is that you have freshly cooked (spreadable) grits. If you are using instant grits, use about 25% more water than the box calls for so that they are thinned out a bit.

Boil the water with the salt. Whisk in the corn once the water is boiling. Continue cooking and stirring for 35-40 minutes. Stone ground grits will have more chew to them than instant or quick cooking grits after cooking. Don't worry about that.

Pour the grits into an oiled 6 inch pie pan and spread them evenly. Let the crust sit for about 15 minutes to set. I've used springform pans for this recipe in the past and don't recommend it. The final product is beautiful, but they tend to drip with this filling and cause a very smokey oven and kitchen.

Carefully remove your baked sweet potato from the oven and remove the skin. Blend the potato with the other filling ingredients until silky smooth. I usually use my Vitamix for this step, but I've also used an immersion blender successfully. I'm sure a food processor, electronic mixer, or a really strong arm would work just as well. The ingredients should come together quickly.

Pour the filling over the set crust and place back in your 400 degree Fahrenheit oven for 35-45 minutes or until the top of the tart begins to brulee.

Cool the tart on a rack and refrigerate until you are ready to serve. The tart won't fully set until it's refrigerated. Wait until after your friends and family have enjoyed it to tell them that it's a vegan dish. It's a stunner!

Find me on instagram @britaplantbasedbruxa for more tips on incorporating plant-based meals into your routine. Try eating plant-based for your health, the animals, or the planet. Whatever your motivation, it is all connected, and we all benefit when one person tries to do better!