
Flavored with warm spices, vanilla, and sweet potatoes, these scrumptious Orange-Glazed Sweet Potato Tartlets are the perfect dessert for fall. Orange-Glazed Sweet Potato Tartlets pictured with Caramel-Banana Mini Cakes.
Orange-Glazed Sweet Potato Tartlets
Serves: 18
Ingredients
- 2 cups cubed raw sweet potatoes
- ¾ cup heavy whipping cream
- ¼ cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon salt
- 1 large egg
- 1 (14.1-ounce) package refrigerated pie dough (2 sheets)
- 1 cup orange marmalade, stirred well to loosen
Instructions
- Preheat oven to 350°.
- In a medium saucepan, cover sweet potatoes with water. Bring to a boil over medium-high heat. Cook until tender, approximately 15 minutes. Drain potatoes, and let cool.
- Using a potato masher, mash sweet potatoes.
- In a large mixing bowl, combine mashed sweet potatoes, cream, sugar, melted butter, vanilla extract, cinnamon, ginger, nutmeg, and salt, beating at medium speed with a mixer until smooth. Add egg, beating well.
- Spray 18 (2½-inch) tartlet pans with cooking spray.
- On a lightly floured surface, unroll both sheets of pie dough. Using a 2¾-inch round cutter, cut 18 circles from pie dough, discarding scraps. Press dough rounds into prepared tartlet pans, trimming excess dough as necessary. Using the large end of a chopstick, press dough into indentations in sides of tartlet pans. (See Tartlet Crust How-tos on page 64.) Place prepared tartlet pans on 2 rimmed baking sheets.
- Divide sweet potato mixture evenly among prepared tartlet pans.
- Bake until filling is set, approximately 20 minutes. Let cool completely before carefully removing from tartlet pans.
- Spread a thin layer of orange marmalade onto each tartlet.
- Serve at room temperature or cold.
Notes
Tartlets can be made a day in advance, cooled completely, placed in a single layer in an airtight container, and refrigerated until needed.
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