Sweet Potato Tarts

These Sweet Potato Tarts lie atop a toasted coconut shell and are made complete with a walnut-crumb topping for three layers of flavorful fall fine-ness.

Sweet Potato Tarts
Yield: 6 servings
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  1. 3⁄4 cup peeled mashed sweet potato (about 1 small)
  2. 1 large egg
  3. 1⁄2 cup firmly packed light brown sugar
  4. 1⁄4 cup heavy whipping cream
  5. 2 tablespoons butter, melted
  6. 1⁄2 teaspoon vanilla extract
  7. 1⁄4 teaspoon ground cinnamon
  8. 1⁄8 teaspoon ground nutmeg
  9. 1⁄8 teaspoon ground cloves
  10. Toasted Coconut Tart Shells (recipe follows)
  11. Walnut-Crumb Topping (recipe follows)
  1. Preheat oven to 350°.
  2. 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.
  3. Bake until set, approximately 20 minutes. Let cool 5 minutes before serving.
Taste of the South https://www.tasteofthesouthmagazine.com/
Toasted Coconut Tart Shells
Yield: 6 (4-inch) tart shells
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  1. 1 1⁄2 cups all-purpose flour
  2. 1⁄4 cup sweetened flaked coconut, toasted
  3. 3 tablespoons sugar
  4. 1⁄8 teaspoon salt
  5. 1⁄3 cup cold unsalted butter, cubed
  6. 3 to 4 tablespoons cold water
  1. 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.
  2. Turn dough out onto a lightly floured surface; shape into a disk. Cover with plastic wrap, and refrigerate 1 hour.
  3. 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.
  4. Bake until edges are light golden brown, approximately 18 minutes. Carefully remove paper and weights. Let cool approximately 15 minutes before filling.
Taste of the South https://www.tasteofthesouthmagazine.com/

Walnut-Crumb Topping
Yield: approximately 1 1⁄2 cups
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  1. 3⁄4 cup all-purpose flour
  2. 1⁄2 cup toasted walnuts, chopped
  3. 2 tablespoons firmly packed light brown sugar
  4. 4 tablespoons cold butter
  5. 1⁄8 teaspoon ground cardamom
  6. 1⁄8 teaspoon ground cinnamon
  1. In a medium bowl, combine flour, walnuts, brown sugar, butter, cardamom, and cinnamon with fingertips until crumbly.
  1. Kitchen Tip: Make this crumb topping up to 5 days in advance. Cover, and refrigerate until ready to use.
Taste of the South https://www.tasteofthesouthmagazine.com/


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