Sweet Potato Tarts with Caramel Drizzle and Sea Salt

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Sweet Potato Tarts with Caramel Drizzle and Sea Salt | Autoimmune-Paleo.com

I don’t think about pastries very much anymore. As a Celiac, I tend to pass by bakeries with a healthy bit of trepidation, readily observing my self-imposed “10 foot rule.” However, that doesn’t mean I’ve forgotten!

In my former life, I baked often. I grew up with my grandmother living just a “hop, skip, and a jump” from my own front door and spent many afternoons in her kitchen learning to make every variety of baked treat, from peanut butter cookies to gorgeous lemon meringune pies. My mom also encouraged a lot of baking (as the mother of four kids, I’m sure she welcomed the break from kitchen duties). I left home and headed into the adult world with drop biscuits, coffee cakes, and apple pies (to name a few) all well-established in my kitchen repertoire. The book I was taught from was a very well-worn vintage copy of Better Homes and Gardens 1965 Gold Souvenir Edition of their best-selling cookbook (you can catch a glimpse of it in the photo above).

Guess what?  I still have that cookbook and as the distance from my Celiac diagnosis has grown, I’ve started to fondly recall that book more often and been inspired to experiment. That is how this recipe was born. I sat one afternoon looking at the basic pastry recipe and decided to learn how to make a gluten-free tart crust I could savor on special occasions. Mother’s Day, with my mom and grandma inspiring me still, seemed like the perfect occasion. Here’s to the special women who have taught us many useful skills and provided the old memories that spark new celebrations!

Sweet Potato Tarts with Caramel Drizzle and Sea Salt | Autoimmune-Paleo.com
Tart Shells
Prep time
Cook time
Total time
Serves: 4
  • 1 cup cassava flour
  • ½ cup cold leaf lard (snow white, odorless lard best for pastries)
  • 4 tbsp ice cold water
  • 1 tbsp maple syrup
  1. Preheat oven to 450 degrees F.
  2. Place flour and lard in food processor. Pulse until crumbs form.
  3. Add water and maple syrup, pulse until a ball forms.
  4. Place four small tart pans on a baking sheet. Divide dough into four balls.
  5. Use fingers or a tart tamper to mold dough into tart pans. Prick dough all over with fork.
  6. Bake for 12 minutes. Remove and allow to cool completely.

Sweet Potato Filling
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Total time
Serves: 4
  • 1 cup chopped sweet potato
  • ⅓ cup full-fat coconut milk
  • ¼ cup maple syrup
  • ½ tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp mace
  • ¼ tsp sea salt
  • 1 tsp tapioca
  • ½ tbsp gelatin
  • ⅛ cup boiling water
  1. While tart shells are baking, peel and chop one small sweet potato. Boil until fork tender, about 10 minutes. Drain.
  2. Place all ingredients, except gelatin and water, in food processor. Process on high for 30 seconds.
  3. Place gelatin in a shallow dish, pour boiling water over and stir until gelatin is completely dissolved.
  4. Pour gelatin into filling mixture and process on high for 30 more seconds.
  5. Pour filling into cooled tart shells. Place into refrigerator to set.

Caramel Drizzle
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Cook time
Total time
Serves: 4
  1. While filling is setting, combine all ingredients in small sauce pan. Bring to a rapid boil, stirring occasionally.
  2. Let boil for 20 minutes or until mixture has the consistency of caramel sauce and then allow to cool in refrigerator for 10 minutes.
  3. Take tarts out, drizzle with caramel, and sprinkle with sea salt.
This recipe makes 4 tarts, but half a tart is easily a serving for 1 individual, resulting in 8 servings.

The caramel drizzle is based on a caramel recipe by Jenni Hulet of The Urban Poser.



About Angie Alt

Angie Alt is part of the blogging duo behind Autoimmune Paleo. She helps others take charge of their health the same way she took charge of her own after suffering with Celiac and other autoimmune diseases; one creative, nutritious meal at a time. Her special focus is on mixing “data with soul” by looking at the honest heart of the autoimmune journey (which sometimes includes curse words). She’s also a world traveler who has been medically evacuated from two foreign countries. Strategizing worst-case scenarios is now something of a hobby. She is a Certified Health Coach through the Institute for Integrative Nutrition and author of The Alternative Autoimmune Cookbook: Eating for All Phases of the Paleo Autoimmune Protocol. You can also find her on Instagram.


  • Lynn says

    Where do you get cold leaf lard? On Amazon there is an Organic one from Tendergrass Farms for $12.00 plus $7.54 for shipping (not a prime item). I’ve never heard of it, and wonder if it is available at Sprouts or Whole Foods. I have Lard from Fatworks but that is pork based so I doubt that is one you want to use in this recipe! This looks so yummy!

    • Angie Alt says

      Hi Lynn! It is pork fat that I’m referring too! Lard is just rendered pork fat. The fat around the kidneys of a pig is very high-quality & when rendered is referred to as “leaf lard.” It is snow white & odorless, which makes it perfect for pastries. I render my own, but it sounds like Tendergrass Farms has what you need. Have fun making these!!

    • Mickey Trescott says

      I don’t believe Whole Foods carries it regularly, but I bet they could order some in for you. I usually purchase mine from my local pig farmer–much higher quality than anything you would find at the store. Good luck!

  • Anna says

    Can I substitute non-dairy margarine (like Earth’s Best, if I am not very strict) or even coconut oil or other liquid oil for lard? I don’t eat pork or pork products.

    • Angie Alt says

      Hi Anna! I’m not sure that non-dairy margarine will hold up very well or the coconut oil. I think both might just melt into an oily mess, but I could be wrong. You could experiment w/ the coconut oil, which I would definitely, definitely choose over margarine. 😉

  • marie says

    Is casanava flour approved on the regular aip diet or should it only be used on reintroduction? I thoght I have read that some people have had problems with yuca and other products in this category. thanks.

    • Angie Alt says

      Cassava flour is fine on the elimination portion of the AIP. Some folks find that high-starch foods, like cassava (also known as yuca), don’t work well for them, but that is just a matter of trial & error for each person, not an across the board for the elimination phase.

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  • Brenda says

    Hi Angie, still on AIP since finishing your SAD to AIP in 6 weeks. So far so good! Best thing I ever did for myself. What size tart shells do you use? These look yummy!

  • Jennifer Kondor says

    Is there a good substitute for the lard? I am pork, dairy (ghee) and coconut intolerant. Thank you!

    • Angie Alt says

      Hi Jennifer-
      You could try coconut oil or palm shortening, they might work here. Let me know if it turns out!

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