Zamaani's Nutty Yam Tartlets |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe makes a generous number, but the tartlets freeze beautifully, allowing you to keep some on hand. Ingredients:
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 |
Directions:
1. Cook potatoes in boiling water to cover in a Dutch oven 1 hour or until tender; drain. Peel potatoes, and discard skins.
2. 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.
3. Bake at 350° for 45 minutes or until set. Store in an airtight container in freezer, if desired. Serve tartlets with whipped cream.
4. * 2 unbaked 9-inch pastry shells may be substituted. Spoon potato mixture evenly into pastry shells; bake as directed.
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