Ingredients
- 1 pre-baked 9-inch tart shell
- 400 g sweet potato purée (roasted)
- 160 ml Quebec maple syrup (dark, robust)
- 2 eggs + 1 yolk
- 120 ml heavy cream
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp allspice
- 1 tsp vanilla extract
- pinch of salt
Method
- Preheat oven to 175 °C. Blend sweet potato purée, maple syrup, eggs, and yolk until smooth.
- Add cream, spices, vanilla, and salt; whisk until fully combined.
- Pour into pre-baked shell. Tap gently on counter to release air bubbles.
- Bake 40–45 min until edges are set and center has a slight jiggle.
- Cool completely before slicing; chill 1 hour for cleanest cuts.
Conversion and rationale
Original sweetener (classic version): 180 g granulated sugar + 60 ml honey
Conversion used: Replace 180 g sugar and 60 ml honey with 160 ml dark Quebec maple syrup. Reduce cream by 20 ml (from 140 ml to 120 ml) to offset extra liquid. Bake at 175 °C (−15 °C vs. 190 °C) for smooth custard set.
Why Quebec maple syrup: Dark maple syrup's smoky, earthy depth amplifies sweet potato's natural savouriness, creating a cohesive flavour profile; its lower GI index compared to refined sugar is a practical bonus.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →