Carolyn's Sweet Potato Tartlets |Cooking With Carolyn
Copyright © 2010 by Cooking With Carolyn
Makes: 20 to 24 Tartlets
· 2 Pounds Sweet Potatoes or Yams
· 1 Tablespoon Vegetable Oil
· 3 Rolled Pie Crust, ready-made, cut into 4½ inch discs
· 2 Cups Baked Sweet Potato, smashed
· 2 Eggs
· 3 Tablespoons Butter, melted
· 1 Cup Granulated Sugar
· ¼ Cup Light Brown Sugar, packed
· ¾ Teaspoon Ground Nutmeg
· 1 Teaspoon Ground Cinnamon
· 1½ Teaspoon Vanilla Extract
· ½ Cup Half & Half
· ¼ Teaspoon Kosher Salt
Preheat oven to 350 degrees.
Using your hands, rub the sweet potatoes with a thin layer of vegetable oil. Bake for 1 hour or until fork tender.
Once cooled, spoon out the flesh of the potatoes into a large mixing bowl (avoid the strings if using yams). Using a hand mixer, blend the potatoes on low speed to break down the larger pieces. Add the eggs, butter, granulated sugar, brown sugar, nutmeg, cinnamon, vanilla extract, half & half and kosher salt to the potatoes and blend on low speed for 2 minutes. Turn the hand mixer up to high speed and blend the mixture for 3 to 4 minutes or until smooth. Set aside.
Unroll the pie crust and place on a flat surface. Cut 4 discs out of each pie crust using a 4½ inch cookie cutter ring. Spray a 12 count muffin pan with nonstick cooking spray. Starting with the first disc, place and lightly press into one of the spaces in the muffin pan. Form the dough around the sides to form a cup. Repeat until all the discs are formed. Next, using a fork, pierce the pie crust cup on the bottom and on the sides.
Bake the empty pie crust cups for 8 to 9 minutes in a preheated 350 degree oven. Once done, remove the muffin tin from the oven and place on the counter to cool for 5 minutes.
Next, spoon 2½ to 3 Tablespoons of the sweet potato mixture into each pie crust cup. Bake the sweet potato tartlets at 350 degrees for 30 to 35 minutes. At the end of the cooking time, allow the tartlets to cool for 10 minutes before removing them from the muffin pan. Enjoy.
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