When come to egg tart, everyone might mention about the flaky pastry, filled with a smooth, lightly sweetened egg custard. What about giving it a twist for today? Instead of buttery flaky pastry, we switch to use sweet potatoes, raw oats and glutinous flour to make the tart base. This sweet potato egg tarts are high in fiber and delicious. And it requires no cooking skills. After baking, the oatmeal sweet potato crust is soft with naturally sweet and chewy, paired with smooth egg tart fillings. Oh my god! It smells so good. Every time it’s fresh out of the air fryer, the entire family gathers around, eager to grab a slice. The water content of the tart crust is very important. I am using orange sweet potatoes, which contain a lot of water after steaming. Perhaps yellow and purple sweet potatoes would be easier to shape. You can also use instant oats, which have good water absorption. For this recipe, I use cup cake liner as mold. I baked it with an air fryer to cut down on time...