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Sweet Potato Tartlets

2 reviews
Total Time
Prep/Total Time: 30 min.

Recipe by Marla Clark

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 24, 2022

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

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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

    2 reviews
    Prep Time 20 min
    Cook Time 10 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
    Text Ingredients

    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.

    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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