Sweet Potato Tartlets

Southern Living
Sweet Potato Tartlets Recipe

Photo: Alison Miksch; Styling: Caroline M. Cunningham

These festive tarts are the perfect sweet treat for grazing guests. You can make them up to a day ahead, and store, covered, in the fridge.

Makes 5 dozen


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4 (1.9-oz.) packages frozen mini-phyllo shells, thawed
8 ounces cream cheese, softened
1/2 cup sugar
1 cup mashed, cooked sweet potato
1/2 cup sour cream
1 large egg
1 teaspoon vanilla extract
Garnishes: mint leaves, sweetened whipped cream


Hands-on: 25 Minutes
Total: 3 Hours, 35 Minutes

1. Preheat oven to 350°. Place shells on 2 baking sheets. Process cream cheese and sugar in a food processor until smooth. Add sweet potato and next 3 ingredients; process until smooth. Spoon filling into shells.

2. Bake at 350° for 15 minutes or until center is set. Cool completely on a wire rack. Cover; chill 1 hour. Top with Brown Sugar Pecans.

Created date

November 2014