Best 2 Sweet Potato Tartlets Recipes

Sweet potato tartlets are a delightful and versatile dessert that can be enjoyed all year round. Whether you're looking for a cozy treat on a chilly winter night or a refreshing snack on a warm summer day, these individual-sized pastries are sure to satisfy your sweet cravings. With their crispy, flaky crusts and creamy, flavorful fillings, sweet potato tartlets are a perfect balance of textures and flavors.

Let's cook with our recipes!

SWEET POTATO TARTLETS

Sweet Potato Tartlets image

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

Ingredients

1 medium sweet potato, peeled and chopped
1 tablespoon butter
1 tablespoon maple syrup
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 package (1.9 ounces) frozen miniature phyllo tart shells
15 miniature marshmallows

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

Sweet Potato Tartlets image

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

Ingredients

2 small sweet potatoes (1 pound total)
1 large egg, lightly beaten, at room temperature
1/4 cup heavy cream
2 tablespoons unsulfured molasses
1 teaspoon pure vanilla extract
1/4 cup packed light-brown sugar
1/8 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Pinch of ground cloves
Pinch of allspice
1 1/4 cups whole pecans
1 cup granulated sugar
3/4 cup light-brown sugar
10 tablespoons chilled unsalted butter, cut into small pieces
1 1/4 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cinnamon

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:

For a gluten-free option, use gluten-free flour in the crust recipe.
To save time, you can use a pre-made pie crust.
If you don't have a tartlet pan, you can use a muffin tin instead.
To make the filling ahead of time, simply cook the sweet potatoes and mash them. Then, store them in an airtight container in the refrigerator for up to 3 days.
For a sweeter filling, add a tablespoon or two of honey or maple syrup to the cooked sweet potatoes.
If you like a crunchy topping, sprinkle some chopped nuts or granola on top of the tartlets before baking.

Conclusion:

Sweet potato tartlets are a delicious and easy-to-make treat that can be enjoyed for breakfast, lunch, or dinner. They're also a great way to use up leftover sweet potatoes. With a few simple ingredients, you can create a delicious and satisfying meal that the whole family will enjoy. So next time you're looking for a new recipe to try, give sweet potato tartlets a try!