Sweet Potato Pumpkin Tart
 
Ingredients
For Crust:
  • 1¼ cups all-purpose flour
  • 1 Tablespoon granulated sugar
  • ⅛ teaspoon salt
  • 8 Tablespoons salted butter, cold and cubed
  • 3 Tablespoons cold water
For Filling:
  • 1½ cups baked sweet potatoes (2 medium-large sweet potatoes or ~1 lb of sweet potatoes)*
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup milk**
  • 2 egg whites
  • ½ cup packed brown sugar
  • 2 Tablespoon all purpose flour
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
Instructions
For Crust:
  1. Mix flour, sugar, and salt together with a spatula.
  2. Using a pastry cutter or 2 knives, cut the cold butter into the flour until it resembles coarse meal. The butter chunks should be as small or smaller than green peas.
  3. Mix in the cold water and stir with a fork until the mixture is raggedy. If it is a little crumbly, don't worry because you'll take care of that in the next step. If it seems way too crumbly though, add more water 1 teaspoon at a time.
  4. Transfer dough to a floured work surface and gently work the dough together with your hands.
  5. Flatten the dough into a disc and roll the dough out with a floured rolling pin into a 12-inch circle. As you are rolling the dough, turn the dough circle a couple times to make sure it is not sticking to the counter and add more flour to your work surface as needed.
  6. Transfer the 12-inch dough circle to a 9-inch pie dish. To transfer the dough without tearing it, loosely wrap the pie dough around your rolling pin and then unroll it over your pie dish.
  7. Trim the edges so there is only about ½ inch of overhang. Crimp the edges by first tucking the overhang under at the lip of the pie dish. Then using both hands, pinch the edges between your thumb and first finger of one hand and your thumb and first finger of the other hand.
  8. Refrigerate while you prepare the filling.
For Filling:
  1. Preheat oven to 350ºF.
  2. Remove the skin from the baked sweet potatoes and measure out 1½ cups by smooshing the potato into a measuring cup and packing it in.
  3. With an electric mixer beat the sweet potatoes until smooth.
  4. Add pumpkin, milk, egg whites, brown sugar, flour, cinnamon, nutmeg, ginger, and cloves and beat until combined.
  5. Pour filling into the crust.
  6. Bake for 30 minutes and then cover with aluminum foil so that it doesn't brown too much and bake for another 25-30 minutes or until the filling is just a bit jiggly in the middle.
  7. Cool completely on a wire rack until room temperature.
Store in refrigerator.
Notes
*To bake the sweet potatoes: Wash the sweet potatoes. Wrap each potato in aluminum foil (dull side out) and prick each potato with a fork two times. Bake at 425ºF on a baking sheet for 45-60 minutes or until really squishy to the touch.
** I used 2% milk but any milk that you have on hand should work fine!
Recipe by Birch Tree Baking at https://www.birchtreebaking.com/sweet-potato-pumpkin-pie/