Sweet Potato Tart

This Sweet Potato and Goat Cheese Tart is surprisingly simple to make and so impressive as an appetizer for any occasion. Perfect for beginner or experienced cooks, it’s a tart that should be at the center of your table.

This Sweet Potato Tart with caramelized leeks is an easy holiday appetizer or side dish that looks far more elaborate than it is. Crisp, buttery phyllo dough is layered with a savory whipped cream cheese and egg filling, sweet caramelized leeks, and thinly sliced sweet potatoes tossed with butter and brown sugar for the perfect balance of sweet and savory.

It’s one of my favorite recipes for holiday entertaining because it requires minimal hands-on time but still makes a beautiful addition to the table. The golden phyllo edges, creamy filling, and layered sweet potatoes give it an impressive presentation, making it perfect for Thanksgiving, Christmas, brunch, or any fall gathering.

If you like this tart, you’ll love my Caramelized Apple, Onion, and Cheddar Tart and my Puff Pastry Tomato Tart.

Why You’ll Love This Recipe

• Easy but impressive: It comes together with simple, everyday ingredients but looks like a bakery-worthy centerpiece on the table.
• Sweet and savory: Creamy goat cheese, caramelized leeks, sweet roasted potatoes, and spicy hot honey create a balanced mix of rich, savory, sweet, and spicy flavors.
• Great for entertaining: The filling and sweet potatoes can be prepped ahead of time, making this a convenient option for holiday hosting.
• No homemade pastry required: Store-bought phyllo dough keeps the recipe approachable while still giving the tart a crisp, flaky finish.

Ingredients

• Leeks: Caramelized leeks add a soft, savory sweetness that gives the tart a rich, flavorful base.
• Sweet potatoes: Thinly sliced sweet potatoes bring natural sweetness, a tender texture, and beautiful color to the top of the tart.
• Egg: Egg helps bind the creamy filling and gives it structure as it bakes.
• Whipped cream cheese: Whipped cream cheese creates a light, creamy base with a mild tang that complements the sweet potatoes and leeks.
• Phyllo dough: Phyllo dough gives the tart its crisp, flaky layers without the work of making pastry from scratch.
• Butter: Butter adds richness and helps the phyllo bake up golden and crisp while also coating the sweet potatoes.
• Brown sugar: Brown sugar enhances the natural sweetness of the sweet potatoes and helps them caramelize as they roast.
• Sage: Sage adds an earthy, savory flavor that pairs especially well with sweet potatoes and makes the tart feel distinctly fall-inspired.
• Goat cheese: Goat cheese adds a creamy, tangy finish that balances the sweetness of the potatoes and brown sugar.

How to Make This Sweet Potato Tart

1. Preheat oven to 400 and remove phyllo dough from freezer to thaw. Peel and thinly slice sweet potatoes. Melt butter and pour half over the sweet potatoes along with the brown sugar and chopped sage.

2. Thinly slice the leek and shallot and add to a skillet with the butter. Season with salt and pepper. Cook for about 15-20 min stirring often. Leeks and shallots should be fully softened and combined. Remove from heat and let cool.

3. Add leek/shallot mixture to a bowl with the other filling ingredients. Mix until fully combined.

4. Melt remaining butter and brush one sheet of phyllo dough. Add another sheet on top and repeat with remaining 5 layers, brushing with butter between each layer. 

5. Add filling to the middle and then layer the sweet potatoes in a circular pattern. Crinkle the phyllo dough in on each side to create the crust. If the dough is flaking, add a little melted butter to those edges. Brush the top with more butter. 

6. Bake for about 25 min or until nicely golden brown. Drizzle the top with honey and serve. Enjoy! 

Expert Tips

• Keep the phyllo covered: Keep any unused phyllo sheets under a damp towel while assembling so they stay pliable and don’t dry out or tear.
• Slice the sweet potatoes evenly: Cut the sweet potatoes as thin and uniform as possible, preferably with a mandoline, so they cook through at the same rate as the phyllo crust.
• Cool the leek mixture first: Let the cooked leek and shallot mixture cool slightly before adding the cheeses and egg yolk to prevent the filling from melting or separating.
• Butter every layer: Brush butter between each sheet of phyllo to create the crisp, flaky layers that give the tart its texture.
• Avoid soggy phyllo: Make sure the leek mixture is well cooked down and not watery before assembling, since excess moisture can soak into the phyllo and prevent it from crisping properly.

Variations & Substitutions

• Use plain goat cheese: Swap herb goat cheese for plain goat cheese and mix fresh thyme, rosemary, or sage directly into the filling for a more customizable herb flavor.
• Try puff pastry: Use puff pastry instead of phyllo if you prefer a thicker, richer crust with a more traditional pastry texture.
• Add nuts for crunch: Sprinkle toasted walnuts or pecans over the tart before serving for extra texture and a nutty contrast to the hot honey.
• Make it heartier: Add crumbled cooked bacon or pancetta to the filling to turn the tart into a more substantial appetizer or light main course.

Fridge, Freezer, and Make Ahead

Fridge: Store leftover sweet potato tart in an airtight container in the refrigerator for up to 3 days, then reheat in the oven until warmed through and the phyllo is crisp again.

Freezer: Freezing is not recommended because the creamy filling and phyllo can become watery and lose their crisp texture once thawed.

Make ahead: Prepare the leek filling and sliced sweet potatoes up to 1 day in advance and refrigerate them separately, then assemble the tart with the phyllo just before baking for the best texture.

FAQs

More Delicious Appetizer Recipes

• Cranberry Brie Pull Apart Rolls
• Baked Brie & Jam Puff Pastry
• Mushroom Leek Tart with Gruyère
• Bacon Jalapeño Cheese Balls (No-Bake)