Sweet Potato Tart Recipes

ROAST SWEET POTATO & ONION TART WITH GOAT'S CHEESE

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat 2 tbsp of the oil in a large non-stick frying pan and cook the onions over a low heat for 20-25 mins or until well softened and lightly browned. Add the vinegar and cranberry sauce, and simmer for 5-10 mins more, stirring until almost all the liquid has disappeared. Leave to cool.
• Meanwhile, put the sweet potatoes in a bowl and toss with the remaining oil, 1/2 tsp salt, 1/2 tsp pepper and the chilli flakes. Arrange on a baking tray and cook for 20 mins, turning halfway, until softened and lightly browned. Leave to cool.
• Reduce oven to 180C/160C fan/gas 4. Line two large baking trays with baking parchment and unroll the pastry sheets on top - trimming the edges neatly at this point will encourage a good rise. Leaving a 2cm gap around the edge, spread the onions over the pastry, then top with the sweet potatoes and goat's cheese. Brush the beaten egg around the border of the pastry and bake in the oven for 35-40 mins or until the pastry is golden and crisp, swapping the shelves after 20 mins.
• Scatter over the thyme, then cut each tart into quarters (or smaller pieces if serving more). Serve with a large leafy salad.

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.

SOUTHERN SWEET POTATO TART

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.

MINI SWEET POTATO PIES

Steps:

• Place the sweet potato in a saucepan with just enough water to cover. Bring to a boil, and cook until fork tender, about 5 minutes. Drain and mash with a fork or potato masher.
• Preheat the oven to 425 degrees F (220 degrees C). Divide the pie crust into 24 small balls. Press them into the cups of two 12 cup mini muffin pans to make tartlet shells. Set aside.
• Spoon the sweet potato into a blender or food processor, and add the evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg, and cloves. Puree until smooth. Spoon about 1 tablespoon of this mixture into each tart shell.
• Bake for 10 minutes in the preheated oven, or until a toothpick inserted into one of the tarts comes out clean. Cool in the pans over a wire rack. Garnish each tart with a cranberry half before serving.

SWEET POTATO TARTS

Steps:

• Preheat oven to 350°. 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. Bake until set, approximately 20 minutes. Let cool 5 minutes before serving.
• 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. Turn dough out onto a lightly floured surface; shape into a disk. Cover with plastic wrap, and refrigerate 1 hour. 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. Bake until edges are light golden brown, approximately 18 minutes. Carefully remove paper and weights. Let cool approximately 15 minutes before filling.
• In a medium bowl, combine flour, walnuts, brown sugar, butter, cardamom, and cinnamon with fingertips until crumbly.

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 TARTLET

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.

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.