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
SOUTHERN SWEET POTATO TART
Our family loves sweet potatoes, so I try to incorporate them in as many dishes as I can. My secret ingredient is the bourbon-it's what makes this tart so delicious. -Marie Bruno, Watkinsville, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 477 calories, Fat 29g fat (15g saturated fat), Cholesterol 85mg cholesterol, Sodium 326mg sodium, Carbohydrate 52g carbohydrate (27g sugars, Fiber 3g fiber), Protein 5g protein.
BROWN SUGAR-SWEET POTATO TARTS
Sweet potato is a tasty twist to pumpkin. Eye-catching tarts are a fun addition to the dessert table.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 620, Carbohydrate 78 g, Cholesterol 85 mg, Fat 6, Fiber 4 g, Protein 10 g, SaturatedFat 8 g, ServingSize 1 Tart, Sodium 540 mg, Sugar 40 g, TransFat 4 1/2 g
SWEET POTATO TART
I love making desserts. And by modifying the recipes to reduce the fat, our family can enjoy them more often. You'd never guess this trimmed-down tart, with its homemade pecan crust and creamy filling, is light. -Kate Gaudry, La Jolla, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 221 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 87mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 2g fiber), Protein 4g protein.
SWEET POTATO TART
Steps:
- In a food processor, combine the flour, butter, and salt, and pulse until the mixture is very coarse. Pour the flour/butter into a large bowl and add the ice water. Pour out onto a clean, flat surface into a large log. Using the palm of your hand, gently push and pull the mixture to form it into a dough.
- Do not knead, you are just slightly manipulating it. Form into a disc and wrap. Chill. Roll out on floured surface and place in greased 9-inch tart pan. Blind bake tart shell for 10 minutes in a 350 degree F oven.
- In a mixing bowl, combine sweet potato puree, eggs, sugar, orange juice, heavy cream, butter, and spiced thoroughly. Pour sweet potato mixture into tart shell and return to 350 degree F oven and bake for 25 minutes or until center is set. Let cool.
- Whip cream, cinnamon, and sugar to desired consistency.
SWEET POTATO TARTS
Provided by Food Network
Number Of Ingredients 7
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
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 50m
Yield 12 servings
Number Of Ingredients 14
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.
SAVORY FREE-FORM SWEET POTATO TART
Provided by Mark Bittman
Categories dinner, side dish
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Make the crust: Combine flour and salt in a food processor and pulse once or twice. Add butter and turn on machine; process until butter and flour are blended and mixture looks like cornmeal, about 10 seconds.
- Put mixture in a bowl and add 3 tablespoons ice water; mix with your hands until you can form dough into a ball, adding another tablespoon or two of ice water if necessary; if you overdo it and mixture becomes sodden, add a little more flour. Form into a ball, wrap in plastic and freeze for 10 minutes or refrigerate for at least 30 minutes. (You can refrigerate for up to a couple of days or freeze for up to a couple of weeks.)
- Meanwhile, make the filling: Put oil in a small skillet over medium-high heat. Add onion and cook, stirring occasionally, until softened, 2 or 3 minutes; add garlic, stirring constantly, and cook for another minute. Sprinkle with salt and pepper, then stir in chile powder and tomato paste. Cook and stir until fragrant, less than a minute; then toss with sweet potatoes. Set aside.
- Heat oven to 375 degrees. Grease a large rimless baking sheet or line it with a piece of parchment paper.
- Sprinkle a clean countertop with flour, put chilled dough on it, and sprinkle top with flour. Use a rolling pin to roll dough into a circle at least 12 inches in diameter, adding flour and rotating and turning dough as needed; it is O.K. if it's not perfectly round. Use ragged edges of dough to repair any tears, adding a drop of water while you press patch into place. (If dough is hard, let it rest for a few minutes. If dough is sticky, add a little flour; if it continues to become sticky and it is taking you more than a few minutes to roll it out, refrigerate or freeze again.)
- Use rolling pin to transfer dough to prepared baking sheet. Toss sweet potato mixture again; taste and adjust seasoning if necessary. Carefully spread it on crust, leaving about 3 inches free all the way around edge. Fold sides up over filling. You should have a big circle open in top. Press down gently to flatten tart a bit.
- Bake tart until crust is nicely browned and insides are bubbly, 45 to 50 minutes. Cool a bit before slicing or serve at room temperature.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 339 milligrams, Sugar 5 grams, TransFat 0 grams
SAVORY SWEET POTATO TART
Using a packaged pie crust is the perfect shortcut, making this savory sweet potato tart both versatile and quick to prepare for lunch or dinner. A simple side salad makes it a complete meal.
Provided by Vallery Lomas
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F.
- Cook the pancetta in a medium skillet over medium heat, stirring occasionally, until browned and crispy, 3 to 4 minutes. Remove to a paper towel-lined plate.
- Roll out the round of dough slightly larger than a 9-inch tart pan and fit the dough into the pan. Put in the freezer while preparing the filling.
- Whisk together the goat cheese, eggs, cream, curry powder, 1/2 teaspoon salt and the cayenne, if using, in a medium bowl (it's okay if there are lumps).
- Remove the tart pan from the freezer. Use a fork to prick holes on the bottom of the crust.
- Sprinkle the pancetta over the bottom of the crust. Pour the goat cheese custard over the top and spread in an even layer. Arrange the sweet potatoes on top. Drizzle with the oil and sprinkle with the cinnamon, and some salt and black pepper.
- Bake until the filling is set and the sweet potatoes are cooked through, about 40 minutes.
- Remove from the oven and let cool slightly before enjoying.
More about "sweet potato tart recipes"
SWEET POTATO PIE RECIPES
From allrecipes.com
SWEET POTATO RECIPES
From allrecipes.com
SWEET POTATO TART RECIPE - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
SWEET POTATO TARTS RECIPE - PILLSBURY.COM
From pillsbury.com
5/5 (1)Category DessertServings 10Total Time 55 mins
- Heat oven to 350°F. In medium bowl, mix mashed sweet potatoes, sweetened condensed milk, pumpkin pie spice and egg.
- Separate dough into 5 biscuits. Cut each biscuit in half. Press 1 dough half in each of 10 ungreased regular-size muffin cups, firmly pressing dough to cover bottom and side, forming 1/4-inch rim over edge of cup. Spoon about 2 tablespoons sweet potato mixture into each cup.
- Bake 20 to 25 minutes or until edges of dough are golden brown and filling is set. Cool in pan 1 minute; remove to cooling rack. Cool about 15 minutes. Serve warm with dollop of whipped topping.
APPLE-CHEDDAR SWEET POTATO TART RECIPE | WISCONSIN CHEESE
From wisconsincheese.com
VEGAN SWEET POTATO SHEPHERD’S PIE - VITACOST.COM
From vitacost.com
RECIPES, IDEAS AND COOKING TIPS | NATIONAL TRUST
From nationaltrust.org.uk
SWEET POTATO TARTS - FARM FLAVOR RECIPE
From farmflavor.com
SWEET POTATO TART - EMILY LAURAE
From emilylaurae.com
SWEET POTATO TART RECIPES - SWEET POTATO TART RECIPE | TASTE OF …
From findrecipeworld.com
14 EASY AND TASTY SWEET POTATO TART RECIPES BY HOME COOKS
From cookpad.com
HARISSA SWEET POTATO TARTE TATIN RECIPE | BON APPéTIT
From bonappetit.com
SWEET POTATO PIE - THE COOKIE ROOKIE®
From thecookierookie.com
SWEET POTATO PIE RECIPES - BETTYCROCKER.COM
From bettycrocker.com
SWEET POTATO TART (WITH MARSHMALLOW MERINGUE) - BAKE IT WITH LOVE
From bakeitwithlove.com
3 HOLIDAY PIE RECIPES FROM MAYA-CAMILLE BROUSSARD
From oprahdaily.com
SWEET POTATO TART RECIPES ALL YOU NEED IS FOOD - TUTDEMY
From tutdemy.com
SWEET POTATO PIE WITH GOOEY PECAN TOPPING - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
CRANBERRY APPLE RELISH - RECIPE RUNNER
From reciperunner.com
THANKS, PATTI LABELLE: SWEET POTATO PIE WILL ALWAYS BEAT PUMPKIN IN …
From salon.com
You'll also love