Save on Pinterest

Sweet Potato Tartlets

Total Time

Prep/Total Time: 30 min.

Makes

15 tartlets

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
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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

Directions

  1. 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.
  2. 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.

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!
  • 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.