Sweet Potato and Goat Cheese Tart


A sweet potato crust holds tangy goat cheese and herbs for the perfect brunch star.

Sweet Potato and Goat Cheese Tart
Serves: 1 (10-inch) tart
  • 2 large eggs, divided
  • 3 tablespoons unsalted butter, melted and divided
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper, divided
  • 3 cups frozen shredded hash browns, thawed
  • 2 cups shredded peeled sweet potatoes
  • 1 (8-ounce) package cream cheese, softened
  • 4 ounces goat cheese, softened
  • ¼ cup heavy whipping cream
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh chives
  • Garnish: ground black pepper, chopped fresh basil
  1. Preheat oven to 400°.
  2. In a large bowl, whisk together 1 egg, 2 tablespoons melted butter, 1 teaspoon salt, and ½ teaspoon pepper. Stir in hash browns and sweet potato until combined.
  3. Brush a 10-inch cast-iron skillet with remaining 1 tablespoon melted butter; add potato mixture. Using the bottom of a measuring cup, press mixture into bottom and 1 inch up sides of skillet.
  4. Bake for 25 minutes. Remove from oven. Reduce oven temperature to 350°.
  5. In a large bowl, beat cream cheese, goat cheese, cream, and remaining egg with a mixer at medium speed until creamy. Add thyme, basil, chives, remaining 1 teaspoon salt, and remaining ½ teaspoon pepper, beating until combined. Spread cheese mixture into potato crust.
  6. Bake until filling is set and edges are just beginning to brown, about 15 minutes. Let stand for 15 minutes before serving. Garnish with pepper and basil, if desired.