Best 14 Brown Sugar Sweet Potato Tarts Recipes

BROWN SUGAR SWEET POTATOES

Steps:

• Place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-20 minutes or just until tender. Drain; cool slightly and peel. Peel and cut into 1/4-in. slices., Meanwhile, in a small bowl, combine the brown sugar, apple juice, salt and cinnamon; set aside. In an 8-in. square baking dish coated with cooking spray, alternately layer sweet potato and apple slices in an 8-in. square baking dish coated with cooking spray. Drizzle with brown sugar mixture. , Bake, uncovered, at 350° for 25 minutes. Uncover; bake 20-25 minutes longer or until apples are tender, basting occasionally with pan juices.

BROWN SUGAR-SWEET POTATO TARTS

Steps:

• Heat oven to 425°F. In large bowl, mix flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Divide pastry in half. Roll each half into 13-inch rounds. Using individual 4 1/2-inch foil tart pan as a guide and cutting 1/2 inch wider all the way around, cut each pastry round into 4 (5-inch) rounds. Fit pastry rounds in bottom and just up to top edge of 8 individual 4 1/2-inch foil tart pans. Place tart pans on large cookie sheet. Bake tart shells 3 to 4 minutes or until dry; cool.
• Cut pastry scraps into small leaf shapes or other fall shapes. Place cutouts on another cookie sheet; sprinkle with small amount of granulated sugar if desired. Bake 6 to 7 minutes or until golden brown; cool.
• In food processor, place sweet potatoes and 2 tablespoons reserved syrup. Cover and process until smooth. Spoon into large bowl. Add brown sugar, eggs, pumpkin pie spice and 1/2 teaspoon salt. Beat with wire whisk until smooth. Stir in evaporated milk. Pour into partially baked tart shells.
• Reduce oven temperature to 375°F. Bake 25 to 35 minutes or until knife inserted in center comes out clean. Cool completely, about 30 minutes. Remove from pans. Place on individual dessert plates. Garnish with pastry leaves and whipped topping.

GLAZED SWEET POTATOES WITH BROWN SUGAR

Steps:

• Gather the ingredients.
• Peel the sweet potatoes and cut them into 1/2-inch to 1-inch-thick slices.
• Place the sweet potato slices in a saucepan and cover with water. Bring to a boil and cook for about 12 minutes, or until just tender. Alternatively, roast the sweet potato slices in a 375 F oven for about 25 minutes.
• In a heavy skillet, combine brown sugar, water, butter, and salt. Simmer over low heat for 5 minutes.
• Add the sliced sweet potatoes to the brown sugar mixture. Simmer for 10 minutes, or until well glazed, turning frequently to keep them from scorching.

SWEET POTATO TARTS

Steps:

• Preheat oven to 350°. In a medium bowl, beat sweet potato, egg, brown sugar, cream, melted butter, vanilla, cinnamon, nutmeg, and cloves at medium speed with an electric mixer until smooth. Divide mixture evenly among Toasted Coconut Tart Shells; sprinkle with Walnut-Crumb Topping. Bake until set, approximately 20 minutes. Let cool 5 minutes before serving.
• In the work bowl of a food processor, pulse together flour, coconut, sugar, and salt. Add butter, pulsing until crumbly. With processor running, gradually add 3 to 4 tablespoons water until a dough forms. Turn dough out onto a lightly floured surface; shape into a disk. Cover with plastic wrap, and refrigerate 1 hour. Preheat oven to 350°. On a lightly floured surface, roll dough 1⁄4 inch thick. Cut into 6 (5x3-inch) rectangles. Place 1 rectangle in each of 6 (41⁄2x21⁄2-inch) removable-bottom tart pans. Top each with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights. Bake until edges are light golden brown, approximately 18 minutes. Carefully remove paper and weights. Let cool approximately 15 minutes before filling.
• In a medium bowl, combine flour, walnuts, brown sugar, butter, cardamom, and cinnamon with fingertips until crumbly.

SWEET POTATO TARTS

Steps:

• Use your favorite crust recipe, or buy a prepackaged one at the refrigerated section of your grocery store. Lay the dough flat and cut with a round cookie cutter. Place the dough in cup cake pan that has been buttered. Prebake individual shells until they just begin to turn brown Mix all ingredients well. Pour into tart shell. Bake at 350 degrees for 30 minutes. Top with crushed walnuts, raisins and whipped cream

SWEET POTATO TARTLET

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, mix together butter and brown sugar until it becomes a sand-like texture. Add eggs and beat with electric mixer. Add whipping cream and vanilla extract; mix until smooth. Add in flour, salt, cinnamon, allspice, and nutmeg.
• Scoop out the inside of the sweet potatoes and transfer them to a medium bowl and mash. Once mashed, add potatoes into the flour mixture and blend with electric mixer.
• Roll out the dough and with tartlet pans, divide the dough into 12 (4-inch) rings. Spray the tartlet pans with nonstick cooking spray and insert dough. Cut off excess dough with a knife.
• With an ice cream scooper, scoop out potato mixture; about 1/4 cup each and place into tartlet pans.
• Bake for 30 minutes. Once cooled, garnish with whipped cream.

BROWN SUGAR SWEET POTATO PIE

Steps:

• Preheat oven to 375 degrees.
• Wash and dry potatoes. Peel them and cut into 6 slices.Boil over high heat. Add salt, cover pot and cook the potatoes for 40 minutes.
• Drain and let cool 10 minutes. Mash the sweet potatoes . Add margarine and stir until margarine is melted. Add the cinnamon, nutmeg, ginger, & brown sugar, stir well.
• Beat the eggs lightly. Finish the pie filling by adding the eggs and milk. Mix well. Pour the mixture into the pie shell.
• Bake for 25-30 minutes or until a toothpick clears clean.
• Cool on a wire rack for 30 minutes. Chill at least 2 hours before serving.

SWEET POTATO CASSEROLE WITH BROWN SUGAR

Steps:

• Place sweet potatoes into a large pot and cover with water. Add enough salt so that the water tastes like seawater. Bring to a boil and cook potatoes until fork tender and mashable, 20 to 30 minutes. Drain.
• Preheat the oven to 375 degrees F (190 degrees C). Butter a casserole dish.
• Transfer potatoes to a large mixing bowl and mash with a potato masher. Add 1/2 the butter, 1/2 of the brown sugar, orange zest, orange juice, and vanilla extract; mix until well combined. Allow mixture to cool slightly, then add cream, cinnamon, salt, cloves, and nutmeg. Taste and adjust spices to your liking. Mix in eggs until well combined. Transfer to the prepared casserole dish.
• Mix remaining 1/2 cup brown sugar with flour in a small bowl. Sprinkle pecans over the potato mixture, and then do the same with the brown sugar-flour mixture. Sprinkle remaining butter pieces on top of the casserole and cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove aluminum foil and continue to bake until topping is crispy, about 20 minutes longer. Serve once cooled.

SWEET POTATO TARTLETS

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.

CINNAMON BROWN SUGAR SWEET POTATO WEDGES RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Cut sweet potato into wedges. Place in large bowl.
• Heat up coconut oil in microwave in 15-second intervals until melted. Mix in brown sugar and cinnamon.
• Pour mixture into large bowl of sweet potatoes wedges. Mix together until evenly coated.
• Place on baking sheet lined with parchment paper.
• Bake for 30 minutes, or until soft. For best results, flip halfway.
• While wedges are baking, prepare dipping sauce by combining ingredients in a small bowl and set aside in the refrigerator until ready to use.
• Enjoy!

BROWN SUGAR BACON ROASTED SWEET POTATOES RECIPE

Steps:

• Preheat oven to 400 degrees F.
• Line a rimmed baking sheet with a silicone baking liner or foil sprayed with nonstick cooking spray.
• Cut sweet potatoes and bacon into bite-sized pieces.
• Combine cubed sweet potatoes, cut uncooked bacon, honey, brown sugar, and olive oil in a large mixing bowl until well combined.
• Transfer to prepared baking sheet and bake for 20-25 minutes, or until sweet potatoes are tender and bacon is crispy.
• Use a slotted spoon to scoop potatoes and bacon from the pan and into a serving bowl as there will be liquid from the bacon and brown sugar.
• Serve hot.

SOUTHERN SWEET POTATO TART

Steps:

• Preheat oven to 400°. Place potatoes on a foil-lined baking sheet. Bake until tender, 40-50 minutes., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. tart pan with removable bottom. Press onto bottom and sides of pan; trim edges to edge of pan. Refrigerate while preparing filling., Remove potatoes from oven; increase oven setting to 425°. When potatoes are cool enough to handle, remove peel and place pulp in a large bowl; beat until smooth (you will need 1 cup mashed). Add butter, brown sugar, flour, pie spice and salt; beat until blended. Beat in egg, cream and bourbon. Pour into crust. Bake on a lower oven rack 15 minutes., Meanwhile, for topping, mix butter, brown sugar and corn syrup until blended. Stir in pecans., Remove pie; reduce oven setting to 350°. Spoon topping evenly over pie. Bake until a knife inserted in the center comes out clean, 8-10 minutes. , Cool on a wire rack. Serve within 2 hours or refrigerate, covered, and serve cold.

BAKED SWEET POTATOES WITH BROWN SUGAR

Steps:

• Preheat oven to 475 degrees. With a fork, poke potatoes in several places. Arrange on a foil-lined baking sheet; bake until tender, about 40 minutes.
• Cut a deep cross in the top of each potato, and push the ends together to make an opening. Sprinkle inside with salt and pepper; dot each potato with 1 tablespoon butter and 2 teaspoons sugar. Serve.

BROWN SUGAR BUTTERNUT SQUASH (OR SWEET POTATO)

Steps:

• Cut open squash and and remove filling (separate the seeds).
• Cut filling into 1 inch chunks.
• Mix all ingredients.
• Put potatoes on a baking pan and bake at 400-450 until done (probably about 45 minutes, but that depends on the size of the chunks).