These sweet potato tartlets with pecan topping are cozy, simple, and packed with flavor. The filling is smooth and lightly spiced, while the crunchy maple pecan topping adds the perfect finishing touch. They’re an easy alternative to pumpkin pie and great for holidays, gatherings, or anytime you want an individual-sized dessert everyone will love.
They’re simple to make, feel special without being fussy, and honestly taste even better than pumpkin pie.
Why You’ll Love These Tartlets
- Individual servings = no mess, no stress
- Super creamy filling with warm fall flavor
- Crunchy pecan topping in every bite
- Great for holidays, parties, or anytime baking
- Easy to make ahead
Sweet potatoes give these tartlets a naturally smooth, rich texture that’s hard to beat.
What They Taste Like
Think classic sweet potato pie, but better. The filling is smooth and not too sweet, with just enough spice. Then you get that buttery pecan topping with brown sugar and maple syrup that adds the perfect crunch.
Basically, they’re cozy, comforting, and impossible to stop eating.
How to Make Sweet Potato Tartlets
1. Prep the Crust
Roll out your pie dough, fit it into small tart pans, crimp the edges, and chill for a few minutes. This helps the crust bake up nicely.
2. Make the Filling
Blend cooked sweet potatoes with brown sugar, melted butter, eggs, cream, vanilla, salt, and pumpkin pie spice until smooth.
3. Fill and Bake
Pour the filling into the crusts and bake until mostly set.
4. Add the Pecan Topping
Mix chopped pecans with brown sugar, maple syrup, butter, cinnamon, and vanilla. Sprinkle over the tartlets and bake a little longer until the pecans are lightly toasted.
5. Cool and Enjoy
Let the tartlets cool completely so the filling sets. They’re great at room temperature or slightly chilled.
Helpful Tips
- Blend the filling really well for a smooth texture
- Don’t overbake—the center should just be set
- Let them cool before serving (worth the wait!)
- Dark brown sugar gives the best flavor
Make-Ahead & Storage
- Make up to 2 days ahead
- Store covered in the fridge for up to 4 days
- Serve chilled or warm slightly before eating
Sweet Potato vs Pumpkin Pie
If you’re on the fence between pumpkin and sweet potato, this recipe might convert you. Sweet potato pie is naturally creamier and a little sweeter, and the pecan topping just takes it over the top.
Final Thoughts
These sweet potato tartlets with pecan topping are easy, cozy, and full of flavor. They’re perfect for holidays, get-togethers, or anytime you want a dessert that feels homemade and comforting without being complicated.
Save this one—you’ll definitely be making it again 🍠🥧
Equipment
- 5 Tartlet Pans (4”) or 9” Tart Pan
- Baking pan
- High speed blender
- Measuring cups and spoons
- Oven
- Rolling pin and baking mat or
- Parchment paper
- Knife or chopper for pecans
- Small bowl
Ingredients
Sweet Potato Pie Filling
- 3 medium sweet potatoes peeled and cooked (1½ cups mashed)
- ¾ cup brown sugar
- ¼ cup salted butter melted
- 2 large eggs
- ¼ cup heavy cream
- ½ tsp sea salt
- ½ tsp vanilla extract
- ½ tsp pumpkin pie spice
- 1 unbaked pie crust divided into 4 equal portions; use excess dough for the 5th tartlet
Pecan Topping
- 1 cup chopped pecans
- ¼ cup packed dark brown sugar
- 2 tbsp pure maple syrup
- 2 tbsp butter melted
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
Instructions
Instructions
- Preheat the oven to 375°F (190°C).
Prepare the crusts:
- Divide the pie dough into 4 equal portions and roll each one out. Fit into tart pans, trimming excess dough. Re-roll the scraps to make a 5th tartlet. Crimp edges and refrigerate for 15 minutes.
Cook the sweet potatoes:
- Peel and cook sweet potatoes by boiling, baking, or microwaving. Mash and measure out 1½ cups. Set aside.
Make the filling:
- In a high-speed blender, combine brown sugar, melted butter, eggs, heavy cream, salt, vanilla, pumpkin pie spice, and mashed sweet potatoes. Blend until completely smooth.
Fill the crusts:
- Pour the sweet potato mixture evenly into each chilled tart shell.
Bake:
- Place tart pans on a parchment-lined baking sheet and bake for 30 minutes.
Prepare the pecan topping:
- In a small bowl, mix brown sugar, maple syrup, melted butter, cinnamon, and vanilla. Add chopped pecans and gently toss until evenly coated.
Add topping:
- Remove tartlets from the oven after 30 minutes and sprinkle the pecan mixture evenly over each tart.
Finish baking:
- Return to the oven and bake for an additional 8–10 minutes, until the filling is set and the pecans are lightly toasted.
Cool:
- Remove from the oven and transfer to a wire rack. Allow to cool completely before serving or slicing.
Notes
- This recipe uses a store bought pie crust but you can use a homemade pie crust if you would like.
- You can make 1 large tart rather than the 5 tartlets.
- Tart pans have a removable bottom which makes it easier to remove the entire tart once it’s baked.
- Tart pans typically have a shallow depth and straight, vertical sides, in comparison to a pie plate.
- The tartlets may puff up after you remove them from the oven the first time. Allow them to shrink down a little before adding the pecan topping and returning back to the oven. (This should only take about 5 minutes)
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