A classic Thanksgiving flavor duo stars in this scrumptious sweet treat that features creamy spiced sweet potato placed inside a delightful piecrust and topped with a toasted marshmallow.
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
- Preheat oven to 400°. Line a rimmed baking sheet with foil.
- 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.
- 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.
- Reduce oven temperature to 325°.
- In a medium bowl, whisk together sweet potato, milk, egg, brown sugar, cinnamon, vanilla extract, and nutmeg. Divide mixture among tartlet shells.
- 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.
- Preheat broiler.
- 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.
KITCHEN TIP: Use the large end of a chopstick to press dough into sides of tartlet pans.
This sweet potato–marshmallow tartlet recipe looks incredible, I love how you balanced the creamy texture with the toasted topping. I’ve been exploring more comfort foods lately and it reminded me of the seasonal items I saw on the Braum’s menu — perfect inspiration for cozy fall flavors. Thanks for sharing such a delightful idea!