As good as a gluten-free, vegan, refined sugar free purple sweet potato tart sounds, I know that what you really want to read about is me. So here’s a gratuitous life update from me.
If you obsessively read my Instagram captions (and, how dare you not?), you know that I recently started a new job. Well, a new career, if I’m being totally honest. After unhappily practicing the law for 4.5 years, I finally said good riddance.
Some of you may be thinking that I’m crazy to give up a lucrative (not really), successful (not really either) career as a lawyer. Some of you may be my parents. And so I’ll share with you one of many pivotal moments in my career-changing trajectory.
A few months ago, I had dinner with some of my foodie friends, and I happened to bring up the universal concept of the Sunday Sads. You know, the feeling of sadness that sets in every Sunday evening as the weekend comes to a close and you realize that you have to return to your awful job. I assumed this concept was universal because everyone hates their job, right? When I mentioned the Sunday Sads, my friends looked at me in confusion. Recognizing that terminology differs based on zip code, I rephrased the Sunday Sads as the Sunday Scaries. But still, they looked at me with bewildered eyes.
Them: You mean, you hate your job so much that you get sad every single week?
Me: Um, duh! See, you do understand what I’m talking about. Do you have a different term for this feeling? The Sunday Night Blues?
Them: We don’t have a term for this very sad feeling. You shouldn’t feel this way. You don’t have to feel this way. You should have a job you love.
Me: Come again?
Fast forward a few months later, and I’m proud to report that I’m now in the “No Sunday Sads” camp. I‘ve moved onto greener, tastier pastures. To a food startup called Hungryroot, to be specific. Last Sunday, I was actually excited for the new week to start because I had so many great ideas I wanted to work on. I know, right? I’m brilliant.
It seems fitting that the week I start a new job I’m also featured in a magazine! That’s right, an actual physical magazine about health, vegan food, and yoga (I have zero qualifications on that last concept).
Sorry to bore you to tears with my professional success and what not. Now to the recipe for this delicious tart. It’s really healthy but it doesn’t taste healthy, so it’s the best of both worlds. My very non-vegan boyfriend has eaten three slices today and and shows no signs of backing down. I’m sure you will love it too!
Purple Sweet Potato Tart
Vegan, Gluten-Free, Paleo
- 1 cup almond flour
- 1 1/4 cup Medjool dates
- 1 tablespoon coconut oil
- 1/4 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 2 tablespoons raw cacao nibs
- 3 purple sweet potatoes
- 1/4 cup canned coconut milk
- 2 tablespoons maple syrup (add more to taste)
- 1 teaspoon maca powder (optional)
- Blueberries, for garnish
- Preheat the oven to 300°F.
- Wrap the sweet potatoes in foil and bake in the preheated oven until soft and tender, approximately 90 minutes.
- While the potatoes are roasting, make the the crust. Place the almond flour, dates, coconut oil, sea salt, and cinnamon in a food processor. Blend until you have a sticky dough. Add the cacao nibs and pulse for a few seconds.
- Transfer the dough to a tart pan and use your fingers to press the dough onto the bottoms and up the sides of the pan. I used a rectangular 13.75×4.25 inch pan, but you can also use a round 9 inch tart pan. Place in the freezer to set while you prepare the filling.
- Once the potatoes are cool, remove the skins and place in a food processor. Add the coconut milk, maple syrup, and maca powder, if desired. Blend until thoroughly blended. The mixture should be very smooth and creamy.
- Pour the filling into the crust and smooth with a spatula. Top with blueberries and freeze for 1 hour to firm up.
- Before serving, let the tart sit out for 30 minutes to come to room temperature.