SWEET POTATO TARTLETS RECIPE RECIPES

Name: Sweet Potato Tartlets
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 15 tartlets.
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

SWEET POTATO TARTLETS RECIPE: HOW TO MAKE IT

Sweet Potato Tartlets Recipe: How to Make It 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

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

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, FatContent 2g fat (0 saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 16mg sodium, CarbohydrateContent 6g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 1g protein. Diabetic Exchanges 1/2 starch.

SWEET POTATO TARTLETS RECIPE | MYRECIPES

Sweet Potato Tartlets Recipe | MyRecipes image

These festive tarts are the perfect sweet treat for grazing guests. You can make them up to a day ahead, and store, covered, in the fridge.

Provided by Whitney Wright

Total Time 3 hours 35 minutes

Yield Makes 5 dozen

Number Of Ingredients 9

Ingredients

4 (1.9-oz.) packages frozen mini-phyllo shells, thawed
8 ounces cream cheese, softened
½ cup sugar
1 cup mashed, cooked sweet potato
½ cup sour cream
1 large egg
1 teaspoon vanilla extract
Garnishes: mint leaves, sweetened whipped cream
Brown Sugar Pecans

Steps:

Preheat oven to 350°. Place shells on 2 baking sheets. Process cream cheese and sugar in a food processor until smooth. Add sweet potato and next 3 ingredients; process until smooth. Spoon filling into shells.
Bake at 350° for 15 minutes or until center is set. Cool completely on a wire rack. Cover; chill 1 hour. Top with Brown Sugar Pecans.

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In a food processor, combine the flour, brown sugar, butter and pecans. Cover and pulse until blended. Add egg, pulsing until mixture forms a soft dough. Press onto the bottom and up the sides of a 9-in. fluted tart pan with removable bottom. , Place pan on a baking sheet. Bake at 400° for 8-10 minutes or until lightly browned. Cool on a wire rack. Reduce heat to 350°., Drain sweet potatoes, reserving 1/4 cup liquid. Place potatoes in a food processor; cover and process until pureed. Add the brown sugar, milk, egg whites, yogurt, flour, cinnamon, ginger, nutmeg, cloves and reserved liquid; cover and process until blended., Pour into crust. Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator. Garnish with whipped topping if desired.

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Category Appetizers
Calories 41 calories per serving

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