- Dish type
- Mini cakes
- Petits fours
A miniature version of the classic sweet potato pie, a Christmas tradition in America. Great for Christmas dinner parties or for something sweet on a canapé spread.
60 people made this
- 350g sweet potato, peeled and diced
- 1 pack shop-bought shortcrust pastry
- 180ml light evaporated milk
- 2 egg whites
- 4 tablespoons caster sugar
- 2 tablespoons dark brown soft sugar
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 4 tablespoons halved cranberries (optional)
MethodPrep:18min ›Cook:10min ›Ready in:28min
- Place the sweet potato in a saucepan with just enough water to cover. Bring to the boil, and cook until fork tender, about 5 minutes. Drain and mash with a fork or potato masher.
- Preheat the oven to 220 C / Gas mark 7. Divide the pastry into 24 small balls, reserving remaining pastry for another use. Press the balls into the cups of two 12 cup mini muffin tins to make tartlet shells. Set aside.
- Spoon the sweet potato into a blender or food processor, and add the evaporated milk, egg whites, caster 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 skewer inserted into one of the tarts comes out clean. Cool in the tins over a wire rack. Garnish each tart with a cranberry half before serving.
Reviews & ratingsAverage global rating:(65)
Reviews in English (49)
Great recipe! for half my batch I used puff pastry instead of shortcrust For the whole recipe I also substituted milk for vanilla flavored irish moss (drink) which was very interesting, they came out really well. I've made a big sweet potato pie before and it took forever! this was really fast, I guess due to them being so tiny and boiling the sweet potato in small pieces rather than whole. thanks for the recipe, will be using this alot over the next few months now it's officially festive season-07 Oct 2012
these were very good. I could eat like 50 of them by my self! One thing I will do differently next time - since i'm using premade, already flat rolled out dough - is to just tear off pieces of pie crust and loosly drop them into the cups, rather than roll it into a ball, then try and smooch and fit the ball into the cup. It over works the dough to ball it up first and then reform it to the cups, not to mention time consuming and frustrating. So just tear off a piece that looks about right and fit it in, and then touch up around the edges with extra dough if you need to.-04 Dec 2007
I made these for Thanksgiving and they are tasty little pies. I do think the measurements are way off though! I had enough batter to make 60 pies! I used the mini-muffin pan and used four frozen pie crusts to line the pans. You could easily half this recipe and have more than enough.-22 Nov 2005
- 12 purchased graham cracker crumb tart shells (two 4-oz. pkg.)
- 1 egg white, lightly beaten
- 1 teaspoon water
- 2 23 ounce cans sweet potatoes, drained
- ⅔ cup whipping cream
- ¼ cup pure maple syrup
- 3 egg yolks
- 2 teaspoons pumpkin pie spice
- 1 cup granulated sugar
- 4 egg whites
- 1 teaspoon vanilla
- ⅛ teaspoon salt
Preheat oven to 375 degrees F. Place tart shells in a 15x10x1-inch baking pan. In a small bowl combine egg white and water. Brush beaten egg white over crusts. Bake for 5 minutes set aside to cool.
For filling, in a large bowl combine sweet potatoes and whipping cream mash and stir until smooth. Stir in maple syrup, egg yolks, and pumpkin pie spice. Spoon filling evenly in tart shells. Bake for 30 minutes. Cool on a wire rack for 2 hours.
Meanwhile, preheat broiler. For meringue, in top of double boiler combine sugar, 4 egg whites, vanilla, and salt. Beat with electric mixer on low speed for 30 seconds. Place over boiling water (upper pan must not touch water). Cook, beating constantly with electric mixer on high speed, for 8 to 10 minutes or until mixture is fluffy, holds soft peaks, and reaches 160°F on instant read thermometer. Remove from heat. Beat 30 seconds more, scraping sides and bottom of pan.
Mound meringue mixture on baked pies, forming peaks. Broil 5 to 6 inches from heat for 1 to 2 minutes or until tops are lightly browned. Cool on wire rack for 10 minutes before serving. Cover and refrigerate to store. Makes 12 servings.
Made with Silk® Almondmilk
I recently stopped at Walmart to pick up a few essentials and found these newly reformulated Silk® Almondmilks in the refrigerated dairy section with the label stating “new silky smooth taste you’ll love.” I was instantly intrigued. After seeing that they do not contain carrageenan and there are unsweetened options, I ended up buying both Silk® Unsweetened Vanilla Almondmilk and Silk® Unsweetened Almondmilk.
I usually make my own almond milk at home, but I love that I can find these great options when I’m in a pinch. I was pleasantly surprised by how creamy and tasty they both were, and I’ve been enjoying them in my coffee every morning. I just love that there are so many dairy-free milk options in the market these days!
Besides adding them to my hot drinks, I also used Silk® Unsweetened Vanilla Almondmilk for the filling for these Mini Paleo Sweet Potato Tarts, and these turned out to be the perfect Fall treat!
Sweet Potato Mini Tarts
So the Fall Entertaining Season begins! I adapted this from my full sized sweet potato casserole with cranberry-macadamia topping . It’s a great party dessert / appetizer. Here’s how you make the Tartlet Shells… they were very easy and inexpensive to make, but if you’re pressed for time, you can use any type of pre-made appetizer shells for this recipe.
The same ideas can of course be adapted for other types of mini-pies!
So, check out the step-by-step in the photo-recipe below! The actual recipe follows.
Photo-Recipe – Sweet Potato Mini-Tarts
1. Wash and slice sweet potatoes, 2. Boil or roast until soft, 3. When cool enough to handle, peel., 4. Puree with other ingredients, 5. Pureed Filling, 6. ‘Homemade’ Tart Shells to make: Make Tart Shells How-to, 7. Fill plastic bag or piping bag, 8. Cut hole for piping, 9. Pipe into Shells, 10. Filled Shells, 11. Make the topping, 12. Add nuts and fruit, 13. Completed Topping, 14. Top with about a teaspoon of the topping, 15. Baked and ready to eat!
Yield: Makes about 50 mini-tarts
2-3 Sweet Potatoes (enough to make 2+ cups cooked-Just cook extra if you’re not sure.)
(for each 2-3 cups sweet potato*)
2 Tablespoons Butter (softened)
Make your own ahead of time (easy & cheap!) or storebought (any type of pastry shell / phyllo shell that holds about 1 ounce – if yours hold more, take that into account in the amount of filling required.)
*Because sizes of sweet potatoes vary, you may end up with more filling than you need, or more than will fit in your food processor! Just go ahead and puree all of it, adjusting the amount of sugar, butter, and milk for larger quantities. This isn’t an exact science, and just like making mashed potatoes, you have some leeway. Simply taste your potatoes to ensure they taste good, and add milk gradually to ensure your filling is firm enough to pipe into the shells, and you’ll be fine.
…and if you end up with leftover potato puree, it makes an excellent sidedish for dinner!
**Pecans would be an excellent alternate choice!
First, the filling, which is basically mashed sweet potatoes. This can be done in a food processor or a stand mixer (use a stand mixer if you’re doing a larger quantity).
Slice your potatoes into even sized rounds, and boil for about 10 minutes or until you can stab them with a fork with little resistance.
Run them under cold water in a colander, let cool to touch. Remove the skins, they should peel off easily with your fingers.
In a food processor (or mixer) combine the sweet potatoes with the butter, sugar, milk, and vanilla. (1 batch in my food processor was about the right amount for the 50 tarts, but I made extra just in case, and we had the remaining for dinner!). Puree until smooth and thick (See photos).
The neatest method for transferring the filling to the shells is piping it. If you don’t have a piping bag you want to use, just fill a ziptop sandwich bag with your filling, then trim off a corner (trim small at first, you can always make it bigger!).
Line up your shells on a cookie sheet, and squeeze the filling into the waiting pastry shells.
Clean out your food processor if necessary, then add your brown sugar, firm butter, and flour. Pulse together until the flour is absorbed and the mixture is looking crumbly.
Add your macadamias and your cranberries, and pulse several more times to break up the macadamias a bit and incorporate them into the mixture.
I put about a half cup of each in at first, then decided I wanted more so I added maybe an additional 1/4 cup or so of each.
Sprinkle the topping on your waiting tartlets. Each tart gets about a teaspoon of topping — but don’t measure.
Tarts can be prepared and refrigerated ahead of time (even frozen), so the night of the party, just pop the tray in the oven at about 375 degrees until the toppings brown and caramelize… about 10 minutes should do it. Keep an eye on it, you don’t want the nuts to burn or the shells to get over done. Mine got left in a little long due to a timer setting error, but they still came out ok.
Mini Sweet Potato Pies
Mini Sweet Potato Pies are everything you love about the classic Thanksgiving dessert, in one tiny, poppable bite. A layer of toasted mini marshmallows makes them extra special.
This is a sponsored post on behalf of Campfire® Marshmallows. All opinions are my own. Thank you for supporting the brands that continue to make My Baking Addiction possible.
I&rsquom kind of feeling on top of my Thanksgiving game right now. Our fresh turkey has been delivered, our ham has been ordered, and I&rsquove even delegated some of the cooking duties to family this year.
I mean, I&rsquom totally not going to get all territorial when it comes to green bean casserole, I&rsquoll save that nonsense for my mashed potatoes.
If you&rsquove been reading and baking from My Baking Addiction for awhile, you know that I have quite the affinity for Fall desserts. From Pumpkin Roll, and Pumpkin Cheesecake to Cranberry Fluff, Fall sweets are pretty much my favorite!
This year, instead of baking Pumpkin Crunch Cake or Mini Pumpkin Pies, I decided to switch things up a bit by using my favorite mini tart shells to create Mini Sweet Potato Pies. They&rsquore super easy to make and the ooey-gooey layer of toasted Mini Campfire Marshmallows makes them extra special.
They&rsquore a sweet little change from the traditional Sweet Potato Pie, and I&rsquom sure your guests will love them! Who can actually resist adorable mini pies? You can even serve them up on a pretty, tiered dessert stand alongside your appetizers for a sweet bite before dinner.
I&rsquove partnered with Emily from Jelly Toast and Campfire® Marshmallows to create delicious holiday recipes to share with you.
We even created a Marshmallow Madness Pinterest board where we&rsquoll pinning loads of delicious marshmallow recipes for the holidays. Just like this delicious Hot Cocoa Mix!
Sweet Potato Tartlets
2 pounds sweet potatoes, cooked and mashed
1/8 teaspoon Gefen Cinnamon
1/2 teaspoon salt
2 tablespoons brown sugar
2 ounces margarine
1/4 pound margarine, melted
1/2 cup brown sugar
Mini Sweet Potato Hand Pies
Preheat oven to 350ºF. Line a baking sheet with parchment paper set aside.
In a bowl, add sweet potatoes, maple syrup , bourbon and cinnamon mix until combined.
Sprinkle flour onto a large piece of parchment paper. This will be for rolling out your dough. Sprinkle a little bit of flour onto your pie dough and with a rolling pin, roll pie dough out till about 1/4″ thick. With a 3″ round cookie cutter or the bottom of a glass, cut 14 rounds. With the scraps of dough, roll the dough and cut out until you no longer have any dough left. I had just a tiny bit of scrap left.
Place about a heaping 1/2 teaspoon of sweet potato filling in the center of each round. Bring 1/2 of the pastry round over the other, and press down lightly with your fingertips to enclose the filling and expel any air. You will be making a half circle or crescent shape. Using the tines of a fork, crimp the edges of the dough to seal completely. Place on prepared baking sheet. With a pastry brush, lightly brush the tops of each pie with melted butter and sprinkle with sugar.
Bake in oven for about 16 minutes or until lightly golden brown. Serve warm with ice cream, a drizzle of maple syrup and pecans or eat by themselves with a cup of coffee.
This is my favorite time of year! The upcoming holidays mean getting to spend more time with friends and family, and of course lots and lots and amazing food. I’m always up for experimenting with new recipes, but in my family, everyone has their “must-have” Thanksgiving dish that has to be on the menu no matter what. That doesn’t leave a lot of room for new easy casserole recipes unless we want 6 sides to go along with dinner (it’s happened!). So, instead, I just try to put a slightly different spin on a classic. This year it is sweet potato casserole.
MINI SWEET POTATO CASSEROLE
Like this recipe? Pin it to your SIDE DISH pinboard!
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This is a family favorite and it wouldn’t be Thanksgiving if it wasn’t on the menu. Usually, it is made in a casserole dish but to fancy things up a little this year I am making mini sweet potato casseroles. Each sweet potato ring is filled with sweet potato mash sweetened with brown sugar, cinnamon, and orange juice, and topped with a blend of brown sugar, cinnamon, and pecan topping.
Then they are baked until the topping is bubbly. Yum! It is all of the flavors of traditional sweet potato casserole packed into individual servings. Tastes great, looks impressive, and it makes sending leftovers home with everyone super easy!
Want more sweet potato recipes?
Tools used to make this Mini Sweet Potato Casserole recipe
Large Pot: This pot is a kitchen essential for everything from dinner to desserts. I use mine all the time and with proper care, it’ll last for years and years.
Baking Sheet: A nice big baking sheet is a must have for any kitchen. This half pan sheet is large than a regular cookie and works great for anything you’re baking.
Mixing Bowl: These mixing bowls get used just about every day at my house. The grip handle makes them easy to hold and the pour spout makes them perfect for batters!
Nutritional InformationShow More
- Amount Per Serving % Daily Value *
- Calories 192
- Calories from Fat 60
- Total Fat 6.6g 10 %
- Saturated Fat 2.8g 14 %
- Trans Fat 0.0g 0 %
- Protein 2.0g 4 %
- Amount Per Serving % Daily Value *
- Cholesterol 27mg 9 %
- Sodium 156mg 6 % Potassium 0 0 % -->
- Total Carbohydrates 32g 11 %
- Dietary Fiber 1.5g 6 %
- Sugars 10g 0 %
* Percent Daily Values are based on a 2,000 calorie diet.
Ratings & Comments
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If I want to use mashed sweet potatoes, how much should I use? 2 cups? Thanks
Hello! We recommend about 1.5 cups of mashed sweet potatoes. Hope that helps. :)
I make my desserts 1 or 2 days ahead. How would I store these?
Hi there! To store these just seal them in an airtight container and place them in youe fridge. However, if it is possible, don't add the marshmallows until the day of. Storing already toasted marshmallows in the fridge will causing them to "weep" outside the pie. So, the day you are planning on serving these, just place the marshmallows on top and then place them in the broiler for 1 minute. This should do the trick! Hope this was helpful.
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