Berry Tart with Sweet Potato crust

1. Heat the oven to 400F Pierce the skin of your sweet potatoes with a fork.
2. Bake the sweet potatoes for about 45 minutes, until the inside is soft and squishy (or Microwave 5-10 minutes depending on Potato size). Allow the potatoes to cool down, then peel off the skin.
3. In a bowl, mixed the mashed sweet potato with the honey until combined.
4. In a separate bowl, combine the flour with the baking powder and baking soda.
5. Add the flour to the sweet potato mixture half a cup at a time, and mix well until a dough is formed. You can use your hands to knead the dough into a firm ball, ensuring the sweet potato and flour are incorporated.
6. Once the dough is formed into a firm ball, cover with a tea towel and allow that to rest for half an hour, and up to an hour.
7. On a lightly floured surface, roll dough to 1/8-in. thickness.
8. Using a 4-in. round cookie cutter, cut 12 circles, re-rolling scraps as necessary.
9. Press circles into bottoms and up sides of an ungreased muffin pan. Par-bake the cups for 5 minutes.

Mix the filling:

1. In a large bowl combine the mint and lemon then add the honey.
2. Whisk until WELL combined.
3. Add the berries and mix well.
4. Fill the cups with the berry mixture (make sure you add enough to fill the cups completely).
5. Bake on a lower oven rack until crust is golden brown and filling is bubbly, 20-25 minutes.
6. Cool 10 minutes before removing from pan to a wire rack; cool completely.