All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Satsumaimo no taruto / sweet potato tart

A very easy and delicious tart with satsumaimo sweet potato. One of our favorites for fall, it tastes like a rich sweet potato pudding.

Whole tart:
1,114 calories; 12.6 g protein; 66.4 g fat; 96.2 g carbohydrate; 80.7 g net carbs; 47 mg sodium; 131 mg cholesterol; 10.0 g fiber

1/8 slice:
139 calories; 1.6 g protein; 8.3 g fat; 12.0 g carbohydrate; 10.1 g net carbs; 6 mg sodium; 16 mg cholesterol; 1.3 g fiber

(16 cm / 6 1/4" tart)
1 16 cm (6 1/4") tart crust (no shiokoji/salt; half recipe of okara no taruto kurasuto / tart crust with soybean pulp; prep-baked)

For filling
200 g yakiimo baked satsumaimo Japanese sweet potato, strained as below
1 egg yolk
3 tbsp heavy cream
1 tbsp maple syrup
1 tbsp Grand Marnier
1/16 tsp cinnamon

For topping
3 1/2 tbsp (60 g) heavy cream
1 tsp sugar

Heat oven to 350 F/175 C.


Strain yakiimo baked sweet potato.
Here, approx. 250 g yakiimo (with skin) was strained through a sifter/strainer with a spatula, which yielded slightly more than 220 g.
This recipe used 200 g, and the rest was saved (frozen) for another use.


Mix all ingredients for filling well, and pour into tart crust.


Bake at 350 F/175 C for 45 minutes.


When done (if unsure, check by inserting toothpick; no gooey filling remains on toothpick when removed), cool completely on rack.

Filling swells somewhat while baking, but it will flatten and the level become lower than the edge when cool.

If time allows, let sit in the fridge overnight. (This makes the filling texture somewhat dense and intensifies flavor.)


When ready to decorate, add sugar to heavy cream, and whip until forming relatively firm peaks.

Spread over tart filling, and decorate as desired. 
Keep in the fridge.

  • The filling tastes best on Day 2, and cream topping tastes best on the same day of decoration. For this reason, if making the tart a day ahead of serving, wait to decorate until the next day.
  • Check yakiimo's taste first, and adjust the amount of sweet ingredients.
  • Kabocha pumpkin works great (photo at right), if you find a very starchy, sweet kabocha

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