Nutrients per serving
- Protein: 2.0 grams
- Fat: 10.0 grams
- Carbohydrates: 21.0 grams
- Calories: 176
Potatoes
Sweet Potato, Maple and Pecan Tarts
These are somewhere between a butter tart and pumpkin pie but with a hint of maple syrup and toasted pecans -- mmmm good.
Cooking Time: 37 Minutes
Servings: 24 tarts
Ingredients:
- 1 medium Ontario Sweet Potato, about 12 oz (375 g)
- 2 tbsp (25 mL) butter, melted
- 2 eggs
- 1 cup (250 mL) maple syrup
- 1/2 tsp (2 mL) vanilla
- Pinch salt
- 24 3-inch (8 cm) frozen tart shells, thawed
- 1/2 cup (125 mL) chopped toasted pecans
Preparation:
Scrub sweet potato and trim off ends. Pierce with small knife in several places; microwave at High for 6 to 8 minutes or until tender, turning over halfway through. Let cool enough to handle; remove skin and mash with fork until smooth. Measure 1 cup (250 mL) and place in bowl. Whisk in butter, eggs, maple syrup, vanilla and salt until smooth.
Bake tart shells on baking sheet, in batches if necessary, in 375 F (190 C) oven for 5 minutes. Remove from oven. Sprinkle pecans among partially baked shells, gently pushing down any puffed-up pastry. Divide sweet potato mixture among shells. Bake for 20 to 24 minutes or until filling is slightly puffed, almost set and pastry is lightly golden. Let cool on rack.
Tip: Make filling in 4-cup (1 L) glass measuring cup and it will be easy to pour into tart shells.
