Sweet Potato Streusel Tarts

These miniature sweet potato pies feature a topping made with hazelnuts, although any nut will work.

Yield: 2 dozen (serving size: 1 tart)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 81
  • Calories from fat: 32%
  • Fat: 2.9g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 1.3g
  • Carbohydrate: 12.6g
  • Fiber: 0.5g
  • Cholesterol: 12mg
  • Iron: 0.5mg
  • Sodium: 57mg
  • Calcium: 18mg

Ingredients

  • Crust:
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon salt
  • 2 tablespoons chilled butter, cut into small pieces
  • 2 tablespoons vegetable shortening
  • 3 tablespoons ice water
  • Cooking spray
  • Filling:
  • 1/4 cup maple syrup
  • 2 tablespoons brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 cup mashed cooked sweet potatoes
  • 1/4 cup evaporated fat-free milk
  • Streusel:
  • 2 tablespoons finely chopped hazelnuts
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons chilled butter, cut into small pieces

Preparation

  1. To prepare crust, lightly spoon flour into a dry measuring cup, and level with a knife. Place the flour, granulated sugar, and 1/8 teaspoon salt in a food processor; pulse 2 times or until combined. Add 2 tablespoons butter and shortening, and pulse 4 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, 1 tablespoon at a time, processing just until combined (do not form a ball). Shape mixture into a 6-inch log; wrap in plastic wrap coated with cooking spray. Freeze 30 minutes.
  2. Shape the dough into 24 balls, and place 1 ball in each of 24 miniature muffin cups coated with cooking spray. Press dough into the bottoms and up the sides of the muffin cups.
  3. Preheat oven to 425°.
  4. To prepare the filling, place syrup and next 5 ingredients (syrup through egg) in a bowl; beat with a mixer at medium speed for 1 minute or until well blended. Add sweet potatoes and milk; beat until well blended. Spoon about 4 teaspoons filling into each muffin cup.
  5. To prepare streusel, combine hazelnuts and 2 tablespoons brown sugar in a small bowl; cut in 1 1/2 teaspoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel evenly over tarts; bake at 425° for 10 minutes. Reduce heat to 350° (do not remove tarts from oven); bake for 12 minutes or until the filling is set. Cool for 5 minutes on a wire rack. Run a knife around outside edges. Remove tarts, and cool completely on wire rack.
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