Best 2 Sweet Potato Tartlets Recipes
Indulge in a delightful culinary journey with our exquisite sweet potato tartlets, a harmonious blend of flavors and textures. These bite-sized treats feature a crispy, buttery crust filled with a velvety-smooth sweet potato filling, enhanced with warm spices and a hint of citrus. Topped with a luscious maple-pecan crumble, they offer a perfect balance of sweetness and crunch. Whether you're hosting a special gathering or simply craving a comforting dessert, our sweet potato tartlets are sure to tantalize your taste buds. In this comprehensive guide, we'll provide you with two exceptional recipes:
1. Classic Sweet Potato Tartlets: Embark on a traditional culinary adventure with our classic sweet potato tartlets. This timeless recipe showcases the natural sweetness of roasted sweet potatoes, combined with a medley of aromatic spices, creamy eggs, and a touch of tangy lemon zest. Encased in a flaky, golden-brown crust, these tartlets are pure bliss.
2. Maple-Pecan Sweet Potato Tartlets: Elevate your dessert game with our decadent maple-pecan sweet potato tartlets. This recipe takes the classic tartlets to new heights with the addition of a delectable maple-pecan crumble topping. The combination of sweet maple syrup, crunchy pecans, and a hint of cinnamon creates an irresistible layer of texture and flavor that will leave you craving more.
SWEET POTATO TARTLETS
My family can't resist sweet potatoes when they're mashed, placed in crunchy phyllo shells and topped with marshmallows. The bite-size tarts are fun to eat, too! -Marla Clark, Moriarty, New Mexico
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 15 tartlets.
Number Of Ingredients 7
Steps:
- Place sweet potato in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain., In a small bowl, mash sweet potato with butter, syrup, cinnamon and nutmeg. Place 1 tablespoon potato mixture in each tart shell. Place on an ungreased baking sheet. Top with marshmallows. Bake at 350° for 8-12 minutes or until marshmallows are lightly browned.
Nutrition Facts : Calories 41 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 16mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
SWEET POTATO TARTLETS
It doesn't take much to turn a sweet potato into a rich, decadent dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 12
Number Of Ingredients 18
Steps:
- To make filling: Heat oven to 400 degrees. Prick potatoes. Place on baking sheet; bake about 40 minutes, or until soft. When cool enough to handle, peel and mash.
- Transfer mashed potatoes to an electric mixer; beat on low speed for 1 minute. Whisk together egg, cream, molasses, and vanilla. Add to potatoes; mix on low speed, 1 to 2 minutes. Mix in remaining filling ingredients. Let stand until crusts are ready.
- To make the topping and crust: Begin by making pecan praline. Place 1/2 cup pecans on a large parchment-lined baking sheet. In a small heavy saucepan, combine granulated sugar and 2 tablespoons water. Cook over low heat until sugar dissolves. Cover and bring to a boil. Leave cover on until condensation washes down insides of pan. Uncover, adjust heat to medium, and cook, swirling pan occasionally, until sugar turns amber. Pour caramel over pecans; let cool about 1 hour. Chop praline into small pieces.
- Meanwhile, heat oven to 350 degrees. In a baking pan, toast remaining 3/4 cup pecans for about 7 minutes, turning once. Let cool completely. Transfer to a food processor, and process to a fine powder; add butter, brown sugar, flour, salt, and cinnamon. Pulse until well combined.
- Set aside 1/2 cup of the mixture to use for topping. Divide the rest among 3-inch tart tins; press into tins. Refrigerate on a baking sheet for 30 minutes. Prick crusts with a fork, and bake 5 minutes.
- Transfer tart tins to a work surface, and divide sweet-potato filling evenly among them. Crumble reserved topping into small pieces between your fingers, and mix in half the chopped pecan praline. Sprinkle this topping over sweet-potato filling, avoiding edges of the crust. Place tarts on a baking sheet, transfer to oven, and bake for 25 to 35 minutes, until tarts are puffed and golden brown. Transfer to a wire rack to cool 15 to 20 minutes, then unmold and let cool to room temperature. Sprinkle remaining pecan praline over tarts, and serve.
Tips:
- Choose sweet potatoes that are firm and have smooth, unblemished skin.
- To save time, you can use pre-made pie crusts or puff pastry.
- If you don't have a tartlet pan, you can use a muffin tin. Just fill each muffin cup about 2/3 full.
- Be careful not to overcook the sweet potatoes, or they will become mushy.
- Let the tartlets cool completely before serving, or the filling may be too runny.
Conclusion:
Sweet potato tartlets are a delicious and versatile treat that can be enjoyed for breakfast, lunch, or dinner. They're also a great way to use up leftover sweet potatoes. With so many different variations, there's sure to be a sweet potato tartlet recipe that everyone will love.
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