For participation, I was asked to “blog about your family’s favorite holiday recipe, and share a unique story alongside it.”  I knew immediately that it would be a dish with sweet potatoes.

While it seems that most of the country is partial to pumpkin pies and dishes made with pumpkin during the holidays, sweet potatoes completely rule in the South…especially in my family.  The big Thanksgiving meal is hosted at my mom’s home.  Everybody brings their assigned “momma approved” dish to add to the buffet.

It never fails that in addition to that dish, everybody brings “their” sweet potato pie.  This is where the competition begins!  Of course, momma has made the traditional deep dish sweet potato custard and is almost offended that anyone would find need to bring one that they baked.  Two of my sisters, Lyndia and Natasha, claim to make the best.  Lyndia is very subtle…she just sets her pie out and waits for the compliments.  Natasha, on the other hand, has already called everyone and bragged that her’s is the best.  Valerie doesn’t care…she does not bring a pie, she’s just there to eat.  My youngest brother calls from San Diego to brag about his pie.  You can also hear his wife, Timi, in the background exclaiming about his wonderful pie.  And then there’s me…my pie is usually different, swirled with cheesecake, and/or maybe a gingersnap crust, or even a meringue.

Although I’m not in Birmingham this year, I will Skype in with my entry…Sweet Potato Tart with Oatmeal Ginger Crumble, served with Sweetened Whipped Cream. It is a flaky sweet pastry crust, filled with creamy sweet potato filling, and topped with the crumbled equivalent of a buttery oatmeal pecan cookie with crystallized ginger bits and served with a dollop of vanilla whipped cream…

As mentioned, the gift being offered to one of my readers is:
1 Martha Stewart Collection Roaster, 15″ Stainless Steel with Roasting Rack   
Simply leave a comment telling me your family’s favorite holiday dish on this blog or ShawnsPlate facebook page.  The giveaway closes on Saturday, November 19, 2011 at 9:00pm EST.  

Macy’s is also giving you a chance to win other wonderful prizes in their The Cook Share Celebrate Contest(click for details)

Also, entering this tart in Tidy Mom’s Best Pie Recipes!

And the winner, chosen by Random.org  is: #12…Diane of Created By Diane

Some of the wonderful flavors that create this delectable tart.

Finely chop the crystallized ginger…3-4 chunks make 1/4 cup

 

Sweet potatoes can be stringy…beating them before anything is added, allows the strings to be caught by the beaters.

Sprinkle crumble topping evenly over tart.

Sweet Potato Tart with Oatmeal Ginger Crumble
One 10-inch tart

1 pie crust, make your own or use my recipe + 2 tablespoons of sugar*

Tart Filling:
4 cups cooked sweet potatoes, about 3 medium potatoes
1 1/4 cup sugar
2 eggs, slightly beaten
1/2 cup unsalted butter, melted
1/2 cup evaporated milk, I used PetMilk
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 tablespoon vanilla extract

Topping:

1/3 cup all-purpose flour
1/4 cup brown sugar, firmly packed
2 tablespoons sugar
4 tablespoons cold unsalted butter, cut into small pieces
3/4 cup quick oats
1/2 cup chopped pecans
1/4 cup crystallized ginger(about 3-4 small chunks), finely chopped
1 teaspoon vanilla extract

*If using the recipe provided in the link, replace the 1 teaspoon of sugar with 2 tablespoons of sugar in the dry ingredients.

Preheat oven to 325 degrees.  Line tart pan with pie dough, prick bottom and bake for 5 minutes.  Remove from oven and set aside until ready to fill.

In a large bowl, whip sweet potatoes on medium speed until smooth.  Remove beaters from mixer and and shake off excess sweet potato, remove any strings from beaters and discard, return beater to mixer.  Add sugar beating until no lumps appear, followed by eggs and milk beating until fully incorporated.  Mix in butter, vanilla, cinnamon, nutmeg, and ginger.  Pour mixture into parbaked tart crust.

In a bowl combine flour and both sugars, cut butter into mixture with a fork until crumbly.  Stir in oats, pecans, and finely chopped ginger.  Make sure that ginger is evenly distributed, you don’t want a mouth full of ginger in one bite! Add vanilla and evenly sprinkle mixture, covering tart.  Bake for 40 minutes.  Remove from oven and allow to cool completely before removing from tart pan and  serving.