Sweet Potato & Lemon Tart
Prep Time 10 minutes
Servings 6-8 slices

Sweet Potato & Lemon Tart

A delicious holiday dessert! This Sweet Potato & Lemon Tart features a chocolate crust and a rich lemon pudding custard filling.

Fit And Healthy

Nutrition Info Per Serving


  • 1 (16 oz.) box chocolate tart crust mix
  • 1 (15 oz.) can Bruce’s Yams Cut Sweet Potatoes in Syrup; drained
  • 2 tbs. melted butter
  • 1/2 tsp. pumpkin pie spice
  • 1-1/2 cups cold milk
  • 1 (3.4 oz.) box instant lemon pudding mix
  • 2 egg yolks*
  • 1/4 cup dairy sour cream

Steps to Prepare

  1. Heat oven to 350°F.
  2. Make tart crust mix according to box directions (or make your own) and press into an 8” round tart pan.
  3. Bake crust for 20-25 minutes until the dough is no longer glossy; remove from oven and cool (do not remove from tart pan).
  4. In a power blender, whiz together Bruce’s Yams Cut Sweet Potatoes, melted butter and pie spice. When crust is cool, pour into the shell and chill 30 minutes.
  5. Whisk milk into the pudding mix along with the egg yolks and sour cream. Smooth mixture over the sweet potatoes and chill for an additional 2-3 hours before serving.

*Make sure to use pasteurized eggs when using raw. The egg yolk in the recipe can be omitted but tart will not be as custardy.