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Nutritional Info
  • Amount Per Serving
  • Calories: 78.2
  • Total Fat: 3.2 g
  • Cholesterol: 12.2 mg
  • Sodium: 64.4 mg
  • Total Carbs: 11.5 g
  • Dietary Fiber: 0.6 g
  • Protein: 1.3 g

View full nutritional breakdown of Sweet Potato Streusel Tarts calories by ingredient
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Sweet Potato Streusel Tarts



Introduction

These miniature sweet potato pies feature a topping made with hazelnuts, although any nut will work.

These miniature sweet potato pies feature a topping made with hazelnuts, although any nut will work.



Ingredients

    Crust:
    1 cup all-purpose flour
    2 tablespoons granulated sugar
    1/8 teaspoon salt
    2 tablespoons chilled butter, cut into small pieces
    2 tablespoons vegetable shortening
    3 tablespoons ice water
    Cooking spray

    Filling:
    1/4 cup maple syrup
    2 tablespoons brown sugar
    3/4 teaspoon ground cinnamon
    1/2 teaspoon ground allspice
    1/4 teaspoon salt
    1 large egg
    1 cup mashed cooked sweet potatoes
    1/4 cup evaporated fat-free milk

    Streusel:
    2 tablespoons finely chopped hazelnuts
    2 tablespoons brown sugar
    1 1/2 teaspoons chilled butter, cut into small pieces


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Directions

To prepare crust, lightly spoon flour into a dry measuring cup, and level with a knife. Place the flour, granulated sugar, and 1/8 teaspoon salt in a food processor; pulse 2 times or until combined. Add 2 tablespoons butter and shortening, and pulse 4 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, 1 tablespoon at a time, processing just until combined (do not form a ball). Shape mixture into a 6-inch log; wrap in plastic wrap coated with cooking spray. Freeze 30 minutes.

Shape the dough into 24 balls, and place 1 ball in each of 24 miniature muffin cups coated with cooking spray. Press dough into the bottoms and up the sides of the muffin cups.

Preheat oven to 425.

To prepare the filling, place syrup and next 5 ingredients (syrup through egg) in a bowl; beat with a mixer at medium speed for 1 minute or until well blended. Add sweet potatoes and milk; beat until well blended. Spoon about 4 teaspoons filling into each muffin cup.

To prepare streusel, combine hazelnuts and 2 tablespoons brown sugar in a small bowl; cut in 1 1/2 teaspoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel evenly over tarts; bake at 425 for 10 minutes. Reduce heat to 350 (do not remove tarts from oven); bake for 12 minutes or until the filling is set. Cool for 5 minutes on a wire rack. Run a knife around outside edges. Remove tarts, and cool completely on wire rack.

Yield: 2 dozen (serving size: 1 tart)

Recipe Copyright Cooking Light Magazine





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