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
  1. Preheat oven to 350°.
  2. 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.
  3. Using a potato masher, mash sweet potatoes.
  4. 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.
  5. Spray 18 (2½-inch) tartlet pans with cooking spray.
  6. 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.
  7. Divide sweet potato mixture evenly among prepared tartlet pans.
  8. Bake until filling is set, approximately 20 minutes. Let cool completely before carefully removing from tartlet pans.
  9. Spread a thin layer of orange marmalade onto each tartlet.
  10. 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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/orange-glazed-sweet-potato-tartlets/