Sweet potato is a tasty twist to pumpkin. Eye-catching tarts are a fun addition to the dessert table.
Brown Sugar-Sweet Potato Tarts
- Prep Time 30 min
- Total 1 hr 45 min
- Servings 8
- Ingredients 11
Ingredients
Pastry
- 2 2/3 cups Gold Medal™ all-purpose flour
- 1 teaspoon salt
- 1 cup shortening
- 7 to 8 tablespoons cold water
Filling
- 1 can (23 oz) sweet potatoes, drained and 2 tablespoons syrup reserved
- 3/4 cup packed brown sugar
- 3 eggs, beaten
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup evaporated milk
- Whipped topping or whipped cream, if desired
Make With
Gold Medal Flour
Instructions
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Step1Heat oven to 425°F. In large bowl, mix flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
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Step2Divide pastry in half. Roll each half into 13-inch rounds. Using individual 4 1/2-inch foil tart pan as a guide and cutting 1/2 inch wider all the way around, cut each pastry round into 4 (5-inch) rounds. Fit pastry rounds in bottom and just up to top edge of 8 individual 4 1/2-inch foil tart pans. Place tart pans on large cookie sheet. Bake tart shells 3 to 4 minutes or until dry; cool.
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Step3Cut pastry scraps into small leaf shapes or other fall shapes. Place cutouts on another cookie sheet; sprinkle with small amount of granulated sugar if desired. Bake 6 to 7 minutes or until golden brown; cool.
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Step4In food processor, place sweet potatoes and 2 tablespoons reserved syrup. Cover and process until smooth. Spoon into large bowl. Add brown sugar, eggs, pumpkin pie spice and 1/2 teaspoon salt. Beat with wire whisk until smooth. Stir in evaporated milk. Pour into partially baked tart shells.
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Step5Reduce oven temperature to 375°F. Bake 25 to 35 minutes or until knife inserted in center comes out clean. Cool completely, about 30 minutes. Remove from pans. Place on individual dessert plates. Garnish with pastry leaves and whipped topping.
Nutrition
620
Calories
30g
Total Fat
10g
Protein
78g
Total Carbohydrate
40g
Sugars
Nutrition Facts
Serving Size: 1 Tart
- Calories
- 620
- Calories from Fat
- 270
- Total Fat
- 30g
- 45%
- Saturated Fat
- 8g
- 39%
- Trans Fat
- 4 1/2g
- Cholesterol
- 85mg
- 28%
- Sodium
- 540mg
- 23%
- Potassium
- 400mg
- 11%
- Total Carbohydrate
- 78g
- 26%
- Dietary Fiber
- 4g
- 15%
- Sugars
- 40g
- Protein
- 10g
% Daily Value*:
- Vitamin A
- 230%
- 230%
- Vitamin C
- 8%
- 8%
- Calcium
- 15%
- 15%
- Iron
- 20%
- 20%
Exchanges:
3 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;Carbohydrate Choice
5Tips from the Betty Crocker Kitchens
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