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Zamaani's Nutty Yam Tartlets

Zamaani's Nutty Yam Tartlets

This recipe makes a generous number, but the tartlets freeze beautifully, allowing you to keep some on hand.

Southern Living JANUARY 2002

  • Yield: Makes about 4 dozen


  • 2 pounds sweet potatoes
  • 1/4 cup butter or margarine
  • 3 large eggs, lightly beaten
  • 1 cup chopped pecans, toasted
  • 1/2 cup sugar
  • 1/2 cup firmly packed dark brown sugar
  • 1/3 cup coconut milk
  • 1/4 cup sweetened flaked coconut
  • 1/4 cup honey
  • 1 teaspoon light or dark rum
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract
  • 4 (10-ounce) packages frozen tart shells*
  • Whipped cream


Cook potatoes in boiling water to cover in a Dutch oven 1 hour or until tender; drain. Peel potatoes, and discard skins.

Mash potatoes with a potato masher. Stir in butter until melted. Stir in eggs and next 11 ingredients, blending well. Spoon about 2 tablespoons mixture into each tart shell.

Bake at 350° for 45 minutes or until set. Store in an airtight container in freezer, if desired. Serve tartlets with whipped cream.

* 2 unbaked 9-inch pastry shells may be substituted. Spoon potato mixture evenly into pastry shells; bake as directed.


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Zamaani's Nutty Yam Tartlets recipe