Savory Free-Form Sweet Potato Tart

• Butter for greasing baking sheet
• 2 tablespoons olive oil
• 1 medium red onion, chopped
• 2 tablespoons minced garlic
• Salt and black pepper
• 1 tablespoon chili powder
• 1/4 cup tomato paste
• 2 pounds sweet potatoes, peeled and grated, about 4 cups
• Savory pie crust dough, chilled but not rolled (see recipe)

1. Preheat oven to 375 degrees.
2. Grease a large rimless baking sheet or line it with a piece of parchment paper.
3. Put oil in a small skillet over medium-high heat.
4. Add onion and cook, stirring occasionally, until softened, 2 or 3 minutes; add garlic, stirring constantly, and cook for another minute.
5. Sprinkle with salt and pepper, then stir in chili powder and tomato paste.
6. Cook and stir until fragrant, less than a minute; then toss with sweet potatoes.
7. Set aside.
8. Roll pie crust into a circle at least 12 inches in diameter; it is O.K.
9. if it's not perfectly round.
10. Use rolling pin to transfer it to prepared baking sheet.
11. Toss sweet potato mixture again; taste and adjust seasoning if necessary.
12. Carefully spread it on crust, leaving about 3 inches free all the way around edge.
13. Fold sides up over filling.
14. You should have a big circle open in top.
15. Press down gently to flatten tart a bit.
16. Bake tart until crust is nicely browned and insides are bubbly, 45 to 50 minutes.
17. Cool a bit before slicing or serve at room temperature.

butter, olive oil, red onion, garlic, salt, chili powder, tomato paste, sweet potatoes, pie crust

Taken from cooking.nytimes.com/recipes/1474 (may not work)