No-Flour, No-Sugar Sweet Potato Egg Tart

In a bowl, mash 120g of steamed sweet potato.

Add 40g of almond flour and 1 egg yolk to the mashed sweet potato.

Mix and knead the ingredients together until a dough forms.

Divide the dough, place it into muffin tins, and press it along the bottom and sides to form tart shells.

In a separate bowl, combine 3 egg yolks, 40-50ml of milk, and 1 tablespoon of allulose.

Whisk the filling ingredients until they are well combined.

Pour the egg filling into the prepared sweet potato tart shells.

Bake in an air fryer at 160°C (320°F) for 15 minutes.

Let the tarts cool down completely before removing them from the molds and serving.