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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 15 |
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My family can't resist sweet potatoes when they're mashed, placed in crunchy phyllo shells and topped with marshmallows. The bite-sized tarts are fun to eat, too!Marla Clark, Moriarty, New Mexico Ingredients:
1 medium sweet potato, peeled and chopped |
1 tablespoon butter |
1 tablespoon maple syrup |
1/8 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
1 package (1.9 ounces) frozen miniature phyllo tart shells |
15 miniature marshmallows |
Directions:
1. Place sweet potato in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain.
2. In a small bowl, mash sweet potato with butter, syrup, cinnamon and nutmeg.
3. Place 1 tablespoon potato mixture in each tart shell. Place on an ungreased baking sheet. Top with marshmallows. Bake at 350° for 8-12 minutes or until marshmallows are lightly browned. Yield: 15 tartlets.
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