Thanksgiving tart

I’ve been a big fan of Thanksgiving ever since I was introduced to it (and associated traditions) back in 2009. I love the volume of food involved (I once ate half a turkey on my own…..), the focus on family time and also the big NFL games that are aired during Thanksgiving.

To get my colleagues to share my enthusiasm, I brought in a Nigella inspired bake:




  • A 9 inch tart shell (or smaller individual tart shells)*
  • 1kg of sweet potato
  • 1 lime, juiced
  • 2 teaspoons of cinnamon
  • 50 grams of butter
  • a big pinch of salt
  • 1 packet of mini marshmallows (white)
  • 100 grams of pecans
  • 50 grams of sugar


  • Pre-heat the oven to 220 degrees celcius
  • Bake the sweet potatoes (skin on) for 40 minutes (or until the sweet potatoes are soft and caramalised)
  • Take the sweet potatoes out of the oven and leave to cool. Leave the oven on
  • Once the sweet potatoes are cool to the touch, combine the lime juice, cinnamon, butter, salt and sweet potatoes (sans skin). Use a potato masher to ensure a silky smooth consistency
  • In a saucepan, heat up the sugar until caramalised. Pour in the pecans and mix well. Leave to cool on a piece of baking parchment
  • Assemble the tart by placing the candied pecans onto the bottom of the tart. Pour in the sweet potato filling and smooth so that the tart filling is level with the edges of the tart. Cover the sweet potato filling all over with the marshmallow
  • Place the tart in the oven until the marshmallows have melted and caramalised


Since I brought these into the office, my colleagues have started talking more about Thanksgiving, with rumours flying round that we will be having a Thanksgiving office party next year! And for that, I am thankful!


*If you are in a rush, you can use shop brought pastries. However, if you are up for a challenge, try making some tart pastry using this recipe.



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