This Gal Cooks

Sweet Potato, Ham and Swiss Tart

Let’s enjoy an easy breakfast that can also be dined on for dinner. Let’s enjoy this Sweet Potato, Ham and Swiss Tart.

Sweet Potato, Ham and Swiss Tart on This Gal Cooks



I based the recipe for this tart off of a recipe that I found in the Williams Sonoma Baking Book. Their recipe called for gruyere cheese and regular white potatoes. I wanted to use sweet potatoes.I didn’t feel like waiting at the deli counter to pick up some gruyere so I opted for Swiss instead.

You could enjoy this tart for breakfast or dinner. I enjoyed it for both. I baked mine over the weekend and had it for dinner one night and breakfast for the following couple of days. It made for a good and easy breakfast to take along to work. Enjoy the recipe!

Sweet Potato, Ham and Swiss Tart

Sweet Potato, Ham and Swiss Tart

Sweet Potato, Ham and Swiss Tart

Yield: 6
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes


  • 1 9 inch pie crust
  • 1 small sweet potato, diced (approximately 1 C)
  • 3/4 C black forest ham, diced
  • 1 tbsp butter
  • 1/4 C sweet onion, diced
  • 1 tbsp fresh thyme, chopped
  • 1/2 C half and half
  • 1 large egg
  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 2/3 C shredded Swiss cheese
  • Pinch of nutmeg
  • 1 9 inch tart pan


  1. Preheat oven to 375
  2. Blind bake the pie crust for 10 minutes. Remove from the oven and set aside to cool.
  3. Bring a pot of water to a boil and cook the diced sweet potato until tender, about 10 minutes. But check it after about 5 to see how tender it is. You don't want the potatoes to be so mushy that they fall apart.
  4. In a skillet, melt the butter over medium heat. Add the onion and thyme and saute until the onion is tender, about 5 minutes. Add the cooked sweet potatoes and stir to coat. Remove from heat and mix in the ham. Pour into the bottom of the cooled crust and top with the Swiss cheese.
  5. Whisk together the half and half, egg, pepper, salt and nutmeg. Pour the mixture over the potato mixture and allow to spread out. Press down the mixture with a fork.
  6. Bake at 375 for 15 minutes. Cool for 15 minutes before serving.

Sweet Potato, Ham and Swiss Tart on This Gal Cooks

Sweet Potato, Ham and Swiss Tart on This Gal Cooks

Sweet Potato, Ham and Swiss Tart on This Gal Cooks

Sweet Potato, Ham and Swiss Tart on This Gal Cooks

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32 comments on “Sweet Potato, Ham and Swiss Tart”

  1. I love the Williams Sonoma baking book! The combination of flavors in this tart is just perfect. I’m so glad to hear you had a great time in Vegas. I always love reading about the good food :) Have a great week, Julie!

  2. Beautiful tart and super pretty pictures! This would be a hit at our dinner table for sure!

  3. Such beautiful pictures!! And I need to invest in that William Sonoma cookbook as every time I read your posts about it I want it! Also, what a great vacation. So jealous! I have never been to Vegas.

  4. Welcome back Julie! Glad to know you had such a wonderful time. I agree, I always miss my kitchen while I’m on vacation but when I get back, I’m not interested in cooking. Spoiled from eating out I guess ;) You had me at sweet potato! I love the fall flavor with the ham and swiss. Gorgeous tart Julie!

    • We just finished up the pizza tonight! Now I’m like “what are we gonna do tomorrow?!” With going back to work and still feeling like I’m in PST, the inly thing I feel like doing after work is laying on the couch and surfing the net or watching TV!

  5. This Ham and Swiss Tart looks so good!

  6. That is one of my fave cook books and this tart looks mouth watering!
    Glad you had fun in Vegas!! Pinned!

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  8. Julie – This looks delicious! My hubby is not a sweet potato fan, but I love them. So, I will have to bake this for me and my little man. Nice to hear you had a good trip to Vegas. :)

  9. Oh I love me a cheesy tart. Welcome home from vacay!

  10. Gal, I love this post! Glad you had a great time in Vagas! Next month we are going to visit Vegas, too.
    And your recipe looks so delicious ;-)

  11. I’d love to go to Vegas just to have a look – I don’t think I’d gamble, either. I wouldn’t have a clue what I was doing for a start!
    You’ve really inspired me to make some kind of tart like this. I bought a pan especially and haven’t used it yet. Love the combo of ingredients you’ve added, though … makes for a perfect different kind of breakfast!

    • Vegas is fun. And hot, if you’re there during the summer. But the heat is more tolerable than the heat in Florida. The humidity in Florida is awful. When you walk outside, you’re hit with a massive wall of damp, hot air. You feel like you’ve been sitting in a sauna and all you want to do is take a shower! I love the beaches and some other things about Florida but I love the dry weather and the mountains in Vegas!

      I love my little tart pan. I’ve made savory and sweet tarts with it. It’s so much fun. I’m sure you will fall in love with yours once you start using it. :)

  12. Sounds like a wonderful trip to Vegas!
    I am in love with this tart! Sweet potatoes are my favorite and I especially like them in savory dishes. :)

  13. Welcome back Julie, so glad you had a great time in Vegas but I hear ya, it’s always nice to be back in the comfort of your own home :) This tart looks wonderful! Love the combination of flavors in here!

  14. Yum…that looks seriously delicious Julie!! I haven’t been to Vegas in 12 years either…I HATE the smoke! It sounds like you had a blast. :)

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