Ingredients
Makes one 9″ tart
about 3 baby sweet potatoes, sliced thinly (about 1/8″) lengthwise
8 oz Lamagna ricotta cheese
1/4 cup sugar
1/4 cup brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp allspice
1 tsp vanilla
1 tsp vegetable oil
For the crust
6 tablespoons cold unsalted butter
3/4 cup all-purpose flour
1 egg yolk
1 tbsp granulated sugar
dash of salt
1-2 tbsp cold water
Directions
Make the bottom crust: Combine the flour, sugar and salt. Cut the butter into small cubes and cut into the flour mixture using a pastry cutter, a food processor or your hands until the mixture resembles coarse crumbs no larger than a pea. Add the egg yolk and a tablespoon of water at a time until the mixture just comes together to form a ball. Wrap in plastic wrap and refrigerate for 30 minutes. Once chilled, roll out dough and turn into the bottom of a 9″ pie pan. Keep refrigerated while you prepare the rest of the ingredients.
Preheat oven to 375 degrees. Spread sweet potato slices on a baking sheet and toss with the brown sugar and oil using your hands until evenly coated. Arrange in a single layer on the pan, and bake for about 15 minutes, or until lightly caramelized around the edges. Remove from pan and let cool.
In a large bowl, combine the ricotta, granulated sugar, vanilla and spices. Pour mixture into the bottom of the pan with the bottom crust. Arrange the sweet potato slices on top. Sprinkle with additional cinnamon (optional). Bake at 375 degrees for about 35-40 minutes. Let cool at least 10 minutes before serving.
