Orange-Glazed Sweet Potato Tartlets

September 20, 2020

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.

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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.