Skip to Content
Menu

Brown Sugar-Sweet Potato Tarts

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Dec 18, 2009
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
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
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

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

  • Step 
    1
    Heat 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).
  • Step 
    2
    Divide 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.
  • Step 
    3
    Cut 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.
  • Step 
    4
    In 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.
  • Step 
    5
    Reduce 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
5
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved