Sweet Potato–Marshmallow Tartlets
 
Makes 12
Ingredients
  • 1 (14.1-ounce) package refrigerated piecrust dough (2 sheets)
  • 1¼ cups mashed sweet potato*
  • 1 tablespoon whole milk
  • 1 large egg
  • 2 tablespoons firmly packed light brown sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground nutmeg
  • 12 marshmallows, cut in half crosswise
Instructions
  1. Preheat oven to 400°. Line a rimmed baking sheet with foil.
  2. On a lightly floured surface, unroll piecrust dough. Using a 2¾-inch round cutter dipped in flour, cut 6 rounds from each dough sheet. Gently press dough rounds into bottoms and sides of 12 (2½-inch) fluted tartlet pans, trimming any excess dough. Place a muffin liner or parchment paper square in each tartlet pan, and fill with pie weights or beans.
  3. Bake for 10 minutes. Remove weights and liners. Return to oven, and bake until tartlet shells are lightly golden brown and dry to the touch, approximately 3 minutes more.
  4. Reduce oven temperature to 325°.
  5. In a medium bowl, whisk together sweet potato, milk, egg, brown sugar, cinnamon, vanilla extract, and nutmeg. Divide mixture among tartlet shells.
  6. Bake until filling is set, approximately 20 minutes. Let cool in pans for 15 minutes. Gently remove tart-lets from pans and return to foil-lined baking sheet. Top each tartlet with a marshmallow half.
  7. Preheat broiler.
  8. Broil tartlets until marshmallows are golden brown, 30 seconds to 1 minute. Let cool completely. Serve immediately, or place in an airtight container, refrigerate, and serve within 2 days. Let come to room temperature before serving.
Notes
*We pricked sweet potatoes all over, roasted them at 400° until soft, and then peeled and mashed them.

KITCHEN TIP: Use the large end of a chopstick to press dough into sides of tartlet pans.
Recipe by TeaTime Magazine at https://teatimemagazine.com/sweet-potato-marshmallow-tartlets/