Sweet Potato–Coconut Tartlets

Three sweets from A Tea for a Cause
Chocolate, Nut, and Goji Candies (upper left), Maple–Sugar Cookie Ribbons (lower center) and Sweet Potato–Coconut Tartlets (upper right). China pattern: Royal Crown Derby Lombardy

These Sweet Potato–Coconut Tartlets are like mini sweet potato pies and are flavored with bornw sugar, vanilla, cinnamon, and allspice. Pictured with Chocolate, Nut, and Goji Candies and Maple–Sugar Cookie Ribbons.

Sweet Potato–Coconut Tartlets
Yield: 6
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  1. 2 cups cubed raw peeled sweet potatoes
  2. 1 large egg
  3. ¼ cup firmly packed light brown sugar
  4. ¼ cup coconut milk
  5. 2 tablespoons salted butter, melted
  6. ½ teaspoon vanilla extract
  7. ¼ teaspoon ground cinnamon
  8. ¼ teaspoon ground allspice
  9. ⅛ teaspoon salt
  10. 1 (14.1-ounce) package refrigerated pie dough (2 sheets)
  11. 1 recipe Sweetened Whipped Cream (recipe follows)
  12. Garnish: toasted sweetened shredded coconut
  1. Preheat oven to 450°.
  2. In a medium saucepan, cover sweet potatoes with water. Bring to a boil over high heat. Reduce heat so sweet potatoes boil gently. Cook until very tender when pierced with a fork, 10 to 15 minutes.
  3. Drain sweet potatoes well, and place in a medium mixing bowl with egg, brown sugar, coconut milk, melted butter, vanilla extract, cinnamon, allspice, and salt. Beat at medium-high speed with a mixer until smooth.
  4. Using a 4½-inch round cutter, cut 6 rounds from pie dough sheets. Press rounds into 6 (3¾-inch) tartlet pans with removable bottoms. Place prepared tartlet pans on a rimmed baking sheet.
  5. Divide sweet potato mixture among prepared tartlet pans.
  6. Bake for 10 minutes. Reduce oven temperature to 350°, and bake until a knife inserted in centers of tartlets comes out clean, approximately 15 minutes. Let cool completely before removing from tartlet pans.
  7. Place Sweetened Whipped Cream in a pastry bag fitted with a large open-star tip (Wilton 1M). Holding pastry bag in an upright fashion, pipe whipped cream stars onto tartlets.
  8. Garnish tartlets with toasted coconut, if desired.
TeaTime Magazine https://www.teatimemagazine.com/
Sweetened Whipped Cream
Yield: 1 cup
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  1. ½ cup cold heavy whipping cream
  2. 1 tablespoon confectioners’ sugar
  1. In a small mixing bowl, combine cream and confectioners’ sugar. Beat at high speed with a mixer until thickened.
TeaTime Magazine https://www.teatimemagazine.com/
 From TeaTime September/October 2016


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