Sweet Potato Tartlets with Pecan Topping

Creamy sweet potato tartlets topped with crunchy maple pecans. An easy, cozy dessert perfect for holidays, fall baking, or individual servings.

Course Dessert, Holiday Sweets

Cuisine American, Southern

Keyword mini sweet potato pies,, sweet potato pie tartlets,, Sweet potato tartlets

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 766kcal

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

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.

Peel and cook sweet potatoes by boiling, baking, or microwaving. Mash and measure out 1½ cups. Set aside.

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.

In a small bowl, mix brown sugar, maple syrup, melted butter, cinnamon, and vanilla. Add chopped pecans and gently toss until evenly coated.

Remove tartlets from the oven after 30 minutes and sprinkle the pecan mixture evenly over each tart.

Return to the oven and bake for an additional 8–10 minutes, until the filling is set and the pecans are lightly toasted.

Remove from the oven and transfer to a wire rack. Allow to cool completely before serving or slicing.

Helpful Tips

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)