Free Recipe Sweet-Potato Tartlets
Recipe Type: D Recipes
Recipe Preparation: bake
Cooking Ingredients for Sweet-Potato Tartlets Recipe
*For the Filling*
2 sm Sweet potatoes
1 lg Egg; lightly beaten
1/4 c Heavy cream
2 tb Unsulfured molasses
1 ts Pure vanilla extract
1/4 c Light brown sugar; packed
1/8 ts Salt
1/4 ts Ground ginger
1/4 ts Ground cinnamon
1 pn Ground cloves
1 pn Allspice
*For the Praline Topping
-and Crust*
1-1/4 c Pecans
1 c Granulated sugar
10 tb Unsalted butter; cut into
-small piece
3/4 c Light brown sugar
1-1/4 c All-purpose flour
2 tb All-purpose flour
1/2 ts Salt
1/4 ts Cinnamon
Sweet-Potato Tartlets Preparation
To make the filling: Heat oven to 400 degrees. Prick sweet potatoes. Place on a baking sheet and bake for 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 parchemnt-lined baking sheet. In a small 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 inside of pan. Uncover, adjust heat to medium, and cook, swirling pan occassionally, until sugar turns amber. Pour caramel over pecans; let cool about 1 hour. Chop praline into small pieces. Heat oven to 350 degrees. On a rimmed baking sheet, 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. Poke crusts with a fork, and bake for 5 minutes. Place tart tins on a work surface and spoon sweet-potato filling into each. Crumble reserved topping into small pieces and mix in half the chopped pecan praline. Sprinkle this topping over the 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. Unmold and let cool to room teperature. Sprinkle the remaining pecan praline over tarts and serve. Posted to MC-Recipe Digest V1 #197 Date: Mon, 12 Aug 1996 22:21:44 -0800 From: Kristine <ksimpson@cwo.com>
Cooking Temperature:
Recipe Serves: 12
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