Description
Golden, buttery mini tart shells filled with smooth, warmly spiced sweet-potato custard — perfect for holidays, parties, or cozy treats.
Ingredients
Scale
- 1 ¼ cups (160 g) all-purpose flour
- ½ cup (115 g) cold unsalted butter, diced
- 1 tbsp sugar
- ¼ tsp salt
- 3–4 tbsp ice water
- 1 ½ cups mashed cooked sweet potato (about 2 medium sweet potatoes)
- ½ cup brown sugar
- 2 tbsp white sugar
- 2 tbsp melted butter
- 1 large egg
- ¼ cup evaporated milk (or heavy cream)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
- Pinch of salt
Instructions
- Make the Pie Crust: In a bowl, whisk flour, sugar, and salt. Add cold butter and cut it in with your fingers or a pastry cutter until the mixture looks like coarse crumbs. Add ice water, 1 tbsp at a time, until a dough forms. Shape into a disk, wrap, and chill 30 minutes.
- Prepare the Sweet Potato Filling: Cook sweet potatoes until soft (bake, steam, or microwave). Mash until smooth. Whisk in sugars, melted butter, egg, evaporated milk, vanilla, cinnamon, nutmeg, and salt until creamy.
- Assemble: Preheat oven to 180°C / 350°F. Roll out the dough and cut circles (about 7–8 cm). Press each circle gently into a mini muffin or tart pan. Spoon sweet potato filling into each crust, filling nearly to the top.
- Bake: Bake for 18–22 minutes, until the crust is golden and the filling is set. Cool before removing from the pan.
Notes
- Ensure sweet potatoes are fully cooked for a smooth filling.
- Chilling the dough helps to prevent shrinkage during baking.
- These bites can be made ahead of time and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg