Friday, December 14, 2012

Sweet Potato Tartlettes

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One of my absolute favorite cookie/desserts during the holidays are Pecan Tassies. My mom made them when I was young and to this day, having one takes me back to my childhood. Well this year, I wanted to do a twist on those tassies and instead of the traditional pecan pie filling, I tried it with a sweet potato filling. They came out wonderful! These Sweet Potato Tartlettes uses the same cream cheese dough as my Pecan Tassies and the filling of mashed sweet potato, sugar, cinnamon, toasted pecans, brown sugar, vanilla and a touch of corn syrup gives you the taste of a sweet potato pie in one perfect bite...

Because I already had a pumpkin dessert planned, I wanted to incorporate sweet potatoes somehow. Much to The Baron's dismay, who's not a sweet potato fan at all, these tartlettes were well received. A few even commented how they tasted like mini pumpkin pies. I thought making this with sweet potatoes was a great way to incorporate them as a dessert and also a great recipe to use up leftover sweet potatoes too!

Sweet Potato Tartlettes
recipe adapted from AllRecipes

1 cup mashed cooked sweet potato
3 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup chopped toasted pecans
1/4 cup firmly packed brown sugar
1 tablespoon dark corn syrup
1/2 teaspoon vanilla extract
1 egg white
2 cups margarine
4 (3 ounce) packages cream cheese
4 cups all purpose flour {or 560 grams gluten free flour blend + 2 teaspoons xanthan gum}

Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the margarine and cream cheese until well blended. Beat in flour, 1 cup at a time, until the mixture forms a smooth dough. Roll into small balls, and press into the bottoms and sides of tart pans or mini muffin pans.

Combine pecans, brown sugar, syrup, vanilla, and egg white, stirring well. Spoon about 1 teaspoon sweet potato mixture into each shell, spreading to edges.

Spoon about 1/2 teaspoon pecan mixture over sweet potato mixture. Place filled shells on an ungreased baking sheet. Bake at 350° for 20 minutes. Cool completely on a wire rack.

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