Name: Sweet Potato Tartlets
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 15 tartlets
Ingredients: 1 medium sweet potato, peeled and chopped; 1 tablespoon butter; 1 tablespoon maple syrup; 1/8 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1 package (1.9 ounces) frozen miniature phyllo tart shells; 15 miniature marshmallows

My family can't resist sweet potatoes when they're mashed, placed in crunchy phyllo shells and topped with marshmallows. The bite-size tarts are fun to eat, too! —Marla Clark, Moriarty, New Mexico

Test Kitchen tips

Ginger pairs beautifully with sweet potato. Add 1/2 teaspoon fresh grated ginger or minced candied ginger to the filling for a spicy surprise.

A plastic bag can be used to pipe the filling into the tart shells with no fuss and no mess. Just spoon the filling into the bag, snip off one corner, and pipe away!

Watch How to Make Sweet Potato Tartlets

Test Kitchen Approved

Sweet Potato Tartlets

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Yield: 15 tartlets

Prep: 20 min

Cook: 10 min

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Ingredients

1 medium sweet potato, peeled and chopped
1 tablespoon butter
1 tablespoon maple syrup
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 package (1.9 ounces) frozen miniature phyllo tart shells
15 miniature marshmallows

Text Ingredients

Directions

Place sweet potato in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain.

In a small bowl, mash sweet potato with butter, syrup, cinnamon and nutmeg. Place 1 tablespoon potato mixture in each tart shell. Place on an ungreased baking sheet. Top with marshmallows. Bake at 350° for 8-12 minutes or until marshmallows are lightly browned.

Nutrition Facts

1 tartlet: 41 calories, 2g fat (0 saturated fat), 2mg cholesterol, 16mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

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