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Sweet Potato Tartlets




Source of Recipe


SHAPE Magazine


List of Ingredients




Note: If you prefer a pie, pour the entire filling into a regular 9-inch pie crust and bake at 400 degrees F for 40 minutes. Or, for a crustless dessert, omit the crust and bake filling directly in muffin tins coated with cooking spray.

1 sweet potato (about 3/4 pound), peeled and cut into 1/2-inch pieces
1 9-inch refrigerated pie crust (such as Pillsbury), rolled into 24 equal-sized balls
3/4 cup evaporated skim milk
2 medium egg whites
1/4 cup granulated sugar
2 tablespoons light brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 cup chopped fresh cranberries (optional)

Recipe



Preheat oven to 425 degrees F. In a medium pot, place sweet potato pieces in enough water to cover. Boil on high heat 5 minutes, until fork-tender. Drain and mash with a fork or potato masher.

Meanwhile, press pie-crust balls into cup bottoms and sides of two mini-muffin tins, making 24 tart shells. Set aside. Transfer 3/4 cup of the mashed sweet potato to a food processor or blender (reserve any remaining mashed sweet potato for another use). Add milk, egg whites, sugars, cinnamon, nutmeg and cloves and pur�e until blended. Spoon mixture into prepared tart shells (about 1 tablespoon per tart).

Bake 10 minutes, until a toothpick inserted in the center of one tart comes out clean. Cool on a wire rack. Garnish with fresh, halved cranberries before serving, if desired.