Best Roasted Sweet Potato And Onion Tart Recipes

Caramelized Onion and Sweet Potato Tart image

Provided by Shannon Cooks

Time 2h5m

Yield 8 serving(s)

Number Of Ingredients 16

2 cups all-purpose flour
1/4 cup cold butter
1/3 cup shortening
1/3 cup cold water
1 pinch salt
1 lb yukon gold potato
1 lb sweet potato
3/4 lb parsnip
3 tablespoons olive oil
1 1/3 lbs yellow onions, sliced 1/4 inch thick
4 garlic cloves, chopped
1 tablespoon herbes de provence
1 cup manchego cheese, grated
1/2 cup gruyere cheese, grated
1/2 cup heavy cream
salt and pepper

Steps:

Make Pastry: combine flour, butter, shortening and salt and lightly mix until it resembles breadcrumbs. Blend in enough water to form a dough. Wrap in clingfilm and refrigerate for at least 30 minutes.
To make Tart: Pare yukon gold potatoes, slice 1/4 inch thick and put in cold water.
Pare and slice sweet potatoes and stand in cold water. do the same with the parsnips.
Steam potatoes, parsnips and sweet potatoes until al dente. Set aside.
Heat oil and saute onions until caramelized and golden brown in color. Add Herbes de Provence and garlic and saute for 3 more minutes. Set aside.
Mix manchego, gruyere and cream together in bowl and set aside.
Preheat oven to 350°F.
Roll out pastry and press into bottom and sides of a 9 inch springform pan.
Layer potatoes, sweet potatoes and parsnips in tart and sprinkle onions and cream/cheese. Repeat until all ingredients are used.
For maximum appearance make sure to finish the top layer with sweet potatoes, then caramelized onion.
Bake 45 minutes in preheated oven.
Remove from oven and allow to sit for 20 minutes.

Nutrition Facts : Calories 526.6, Fat 27.6, SaturatedFat 11.3, Cholesterol 43.1, Sodium 140.4, Carbohydrate 62.4, Fiber 7, Sugar 8.3, Protein 9

Roasted Sweet Potatoes & Onions image

Provided by Jean Carper

Yield 6

Number Of Ingredients 7

2 large sweet potatoes, peeled and cut in 1-inch chunks
2 medium Vidalia or other sweet onions, cut in 1-inch chunks
3 tablespoons olive oil
¼ cup amaretto liqueur
1 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
¼ cup sliced almonds, toasted

Steps:

Nutrition Facts : Calories 289.6 calories, Carbohydrate 44.7 g, Fat 9 g, Fiber 3.8 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 14.6 mg, Sugar 20 g

Roasted Sweet Potato and Onion Tart image

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 2h40m

Yield 8

Number Of Ingredients 12

3 cups cubed (3/4 inch) peeled sweet potatoes (about 1 1/2 lb)
1 cup chopped red onion
2 tablespoons olive oil
1 teaspoon seasoned pepper blend
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
6 slices bacon, crisply cooked, crumbled
1/4 cup chopped fresh Italian (flat-leaf) parsley
8 oz Gruyère cheese, shredded (2 cups)
1 1/2 cups half-and-half
4 eggs
1 teaspoon chopped fresh rosemary leaves
1/2 teaspoon salt

Steps:

Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, toss sweet potatoes, onion, oil and seasoned pepper blend. Arrange mixture in single layer in pan. Roast 20 minutes, stirring after 10 minutes, just until potatoes are tender. Cool completely, about 30 minutes.
Meanwhile, unroll pie crusts; stack on lightly greased surface. Roll into 12-inch round. Press round in bottom and up side of 10-inch deep-dish tart pan with removable bottom. Trim off excess crust along edges. Line crust with foil; fill with pie weights or dried beans. Line cookie sheet with foil. Place pan on cookie sheet.
Bake 12 minutes. Remove weights and foil; bake 5 minutes. Cool completely on cookie sheet on cooling rack, about 15 minutes. Reduce oven temperature to 350°F.
Stir bacon and parsley into sweet potato mixture. Spoon half of the mixture into partially baked crust; sprinkle with 1 cup of the cheese. Repeat layers once. In medium bowl, beat half-and-half, eggs, chopped rosemary and salt with whisk. Pour over cheese.
Bake on lowest oven rack 35 to 40 minutes or until set. Cool 15 minutes. Run knife around edge of pan; carefully remove side of pan.

Nutrition Facts : Calories 440, Carbohydrate 15 g, Fat 1 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 560 mg