Sweet Potato Filling
Prep time: 
Cook time: 
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.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/sweet-potato-tarts-with-caramel-drizzle-and-sea-salt/