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Sweet potato and chilli tart

Sweet potato and chilli tart


This veggie showstopper tastes amazing and can be made in advance too

  • Feeds 6 Feeds 6
  • Ready in 1 hour 15 minutes

Each serving contains

  • Energy
    2633kj 631kcal
  • Fat
    High 59%
  • Saturates
    High 67%
  • Sugar
    Low 59%
  • Salt
    Low 59%

% of adult’s reference intake | Carbohydrates per serving : 52g

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Big Bag Option


  • 4 sweet potatoes
  • 1 red onion, halved and sliced
  • 1 tsp red chilli flakes
  • 2 tbsp Co-op olive oil
  • 375g shortcrust pastry
  • 3 tsp Co-op tomato and chilli chutney
  • 125g Co-op baby spinach leaves
  • 30g Cheddar cheese, finely grated
  • 150ml Co-op double cream
  • 100ml Co-op semi-skimmed milk
  • 2 Co-op British eggs, plus 2 yolks
  • Serve with a sprinkling of fresh coriander and red chilli (optional)


  1. Preheat the oven to 190C/fan 170C/Gas 5
  2. Heat a baking tray. Chop the sweet potatoes into chunks and place in an ovenproof dish with the red onion, chilli flakes and olive oi. Roast for 30 mins, stirring once halfway through
  3. Meanwhile, roll out the pastry and use to line a greased 20cm pastry tin, then sit it on the hot baking tray
  4. Cover with baking paper and baking beans (or dried rice) and bake for 15 mins. Remove the paper and beans and bake for another 10 mins
  5. Cover the pastry base with the tomato and chilli chutney, then the spinach, sweet potato, red onion and Cheddar
  6. Whisk together the cream, milk, eggs and egg yolks and season with freshly ground black pepper. Pour into the tart and bake for 40 mins until cooked, covering halfway through so it doesn't go too brown
  7. Sprinkle freshly chopped coriander and red chilli over the top for a bit of festive colour, if you like

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