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.
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Wisdom Kotoku
[email protected]I made these tartlets and they were a disaster. The crust was too crumbly and the filling was too runny.
Shameem Mkwapatira
[email protected]This recipe is too complicated. I'm looking for something simpler.
Ilisapeci Matuku Saukova
[email protected]I'm not a fan of cinnamon. Can I omit it from the recipe?
R K Gamer YT
[email protected]I don't have any maple syrup. Can I use honey or agave nectar instead?
Hari Khanal
[email protected]I'm vegan. Can I use a vegan butter substitute in this recipe?
NABEEL Mughal
[email protected]I'm allergic to nuts. Can I substitute another ingredient for the walnuts in the crust?
Lily Defor
[email protected]I'm not sure how I feel about the combination of sweet potatoes and oats. It sounds like an interesting flavor combination.
Tanvir Ahomed
[email protected]I've never made sweet potato tartlets before. This recipe seems easy enough to follow.
Puneet Kaur
[email protected]These tartlets look amazing! I'm definitely going to give this recipe a try.
Daddy Elise
[email protected]I'm making these for a potluck next week. I'm sure they'll be a hit!
Tshepo Stranger
[email protected]These tartlets are so pretty! I can't wait to try them.
walter boy
[email protected]I love that these tartlets are made with whole wheat flour. It makes them a healthier option without sacrificing any flavor.
Anna Joseph
[email protected]These tartlets are the perfect fall dessert. They're warm, comforting, and full of flavor.
Hollye Villegas
[email protected]I made these for Thanksgiving and they were a huge hit. Everyone loved them!
Talal Amjad
[email protected]These tartlets are so easy to make and they're absolutely delicious. I love that I can use up leftover sweet potatoes in this recipe.
Lucky Afzal
[email protected]I'm not a huge fan of sweet potatoes, but these tartlets changed my mind. The combination of the sweet potato filling and the oat crust is incredible. I'll definitely be making these again.
Gbs Gsc
[email protected]I made these for a party and they were a hit! Everyone raved about how delicious they were. The crust is so flaky and the filling is just the right amount of sweet.
TUFAEL RIND
[email protected]This recipe is a real winner! The sweet potato filling is smooth and creamy, and the oat crust is the perfect complement. I especially appreciate that it's not too sweet, so you can really savor the natural flavors of the sweet potatoes.