Apple-Cheddar Sweet Potato Tart
1 sheet refrigerated pie pastry
2 tablespoons sugar
1 teaspoon salt
1 teaspoon ground cinnamon
2 large sweet potatoes, peeled and halved Lengthwise
1 tablespoon olive oil
2 medium tart apples, cut into 1/8-inch slices
2 tablespoons lemon juice
6 ounces, Henning’s Aged Cheddar, shredded (1 1/2 cups)
1/4 cup honey, warmed
Roll out pie pastry on a lightly floured surface. Transfer to a 9-inch tart pan with removable bottom; trim edges. Refrigerate for 30 minutes.
Heat oven to 375°F.
Prick bottom and sides of pastry with a fork. Line pastry with parchment paper or double thickness of aluminum foil. Fill with pie weights. Bake for 12-15 minutes or until crust is light brown. Carefully remove parchment and pie weights. Cool on wire rack.
Meanwhile, combine the sugar, salt and cinnamon in a small bowl. Cut potatoes into 1/8-inch slices. Place potatoes into a microwave-safe, large bowl. Cover and microwave on high for 1-2 minutes or until just crisp-tender. Drizzle potatoes with olive oil. Sprinkle with half of the cinnamon-sugar mixture; toss to coat.
Drizzle apple slices with lemon juice in a bowl. Sprinkle with remaining cinnamon-sugar mixture; toss to coat.
Arrange sweet potatoes around edges of crust, placing potatoes rounded side upright and overlapping slices. Arrange apples in a circular pattern, placing skin side upright and overlapping slices. Alternate circles of sweet potatoes and apples. Tuck cheddar between layers.
Drizzle tart with half of the honey. Bake for 25 minutes. Drizzle with remaining honey. Bake for 15-20 minutes longer or until crust is deep golden brown. Lightly cover with foil if tart is over-browning.
Serve warm or at room temperature with additional honey.