Potato And Sweet Potato Tart Recipes

SWEET POTATO TARTLETS

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.

SWEET POTATO TART

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.

SWEET POTATO TARTLETS

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.

SWEET POTATO TARTS

Steps:

• 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.

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

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

POTATO AND SWEET POTATO TART

Steps:

• Preheat the oven to 350°F. Press the piecrust gently into an ungreased 9-inch tart pan or deep dish pie pan.
• Peel the potatoes and sweet potato and cut them into thin, even slices (no more than 1/8 inch thick). Combine the flour and melted butter and slowly add the milk, stirring until smooth; there should be no lumps. Place a single layer of potato slices in the bottom of the tart pan, spread 2 tablespoons of the milk mixture over the potatoes, and season with salt and pepper. Place a layer of sweet potatoes over the potatoes, spread with 2 tablespoons of the milk mixture, and season with salt and pepper. Continue layering until you have 3 layers of white potatoes and 2 of sweet potatoes. Sprinkle with the nutmeg and bake for 45 to 50 minutes, or until the top layer and the crust are lightly browned. Serve immediately.

SAVORY SWEET POTATO AND LEEK TART

Steps:

• Preheat the oven to 400 degrees.
• Bake the potatoes until the center is tender when you stick a knife in it.
• Prepare tart dough. (Use your preferred pie crust. I use 1c flour, 1/3c oil, 1/6 c water, 1/4t salt and blend in food processor, then mold it to the pie dish with the palm of my hand.).
• Trim the leeks, and cook 7-10 minutes on medium heat in butter until tender. Add dash of water 3-4 mins into cooking to keep them from burning.
• Place all tart ingredients into food processor and blend. Mash the potatoes (skins excluded) and add to the mix.
• Cook tart shell for 10 mins at 400.
• Pour the tart mix into the shell and bake at 375 for 45-40 minutes or until golden. Gently shake the dish, and if the center giggles loosely, it needs more time.
• Note: I made this with evaporated milk instead of cream, and didn't have gruyere so used parmesan and goats cheese. I also didn't have parsley, so added more thyme. I doubled the recipe and used an 11x14 dish. It came out great!