Individual Sweet Potato Crostatas Recipes

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MINI SWEET POTATO PIES



Mini Sweet Potato Pies image

Coconut milk gives the spiced sweet potato filling in these small pies a delicate custard texture, and coconut flakes on top deliver a toasted nuttiness. This recipe calls for pressing two dozen tiny crusts into a mini-muffin tin, which may seem tedious, but is easy with the help of a wine or champagne cork, which is the ideal size for tamping down the graham cracker crumbs. These two-bite (OK, one-bite) pies need to be chilled, so they're ideal for making ahead and can be refrigerated for up to three days.

Provided by Genevieve Ko

Categories     pies and tarts, dessert

Time 1h15m

Yield 2 dozen mini pies

Number Of Ingredients 14

1 medium sweet potato (10 ounces/285 grams), peeled and cut into 1-inch chunks
1/2 cup/100 grams granulated sugar
2 tablespoons unsalted butter, softened
1 teaspoon pumpkin pie spice
1/4 teaspoon fine sea salt
1/2 cup/120 milliliters unsweetened full-fat coconut milk, well shaken
1 teaspoon dark rum or vanilla extract
1 large egg, at room temperature
1/2 cup/45 grams unsweetened coconut flakes
5 whole graham crackers, finely ground (2/3 cup/80 grams)
2 tablespoons unsalted butter, melted and cooled
1 tablespoon granulated sugar
1/2 teaspoon pumpkin pie spice
1/4 teaspoon fine sea salt

Steps:

  • Start the filling: Prepare a steamer. Steam the sweet potato over medium-high heat until falling-apart tender, 15 to 20 minutes. Transfer the sweet potato to a food processor and purée until smooth. Alternatively, smash and stir with a heavy whisk until smooth.
  • Meanwhile, make the crust: Heat oven to 350 degrees. Line 24 cups of a mini-muffin tin with paper liners. Mix the graham cracker crumbs with the butter, sugar, pumpkin pie spice and salt in a bowl until evenly combined.
  • Divide mixture evenly among the mini-muffin liners (about 1 packed teaspoon per cup). Using a wine cork or your fingertips, firmly press the crumbs into an even layer. Bake until brown at the edges, 6 to 8 minutes.
  • While the crust bakes, finish the filling: Smash the sugar, butter, pumpkin pie spice and salt until well combined, then stir in 3/4 cup sweet potato, the coconut milk and the rum until smooth. Stir in the egg until just incorporated.
  • When the crusts are done, divide the filling among the hot crusts (about 1 tablespoon per cup). Sprinkle with the coconut flakes. Return to the oven and reduce the temperature to 325 degrees.
  • Bake until the coconut is golden brown and the pies are set, 30 to 35 minutes. Cool in the pans on a wire rack until room temperature, then transfer to the refrigerator. Chill until cold, at least 2 hours.

SWEET POTATO CASSEROLE MINI GALETTES RECIPE BY TASTY



Sweet Potato Casserole Mini Galettes Recipe by Tasty image

A fun and handheld take on a traditional holiday favorite. Topped with a sweet streusel and mini marshmallows, these gorgeous galettes could probably pass as dessert, but we'll leave that course to the pies. To save yourself some time, prepare the dough and streusel the day before.

Provided by Betsy Carter

Categories     Sides

Time 1h40m

Yield 8 servings

Number Of Ingredients 25

2 ½ cups all purpose flour, plus more for dusting
1 teaspoon kosher salt
1 tablespoon granulated sugar
16 tablespoons unsalted butter, cubed and chilled
½ cup buttermilk, plus 2 tablespoons
kosher salt, for boiling
2 medium sweet potatoes, peeled and cubed
2 tablespoons unsalted butter, melted
¼ cup milk
3 tablespoons brown sugar, packed
1 teaspoon vanilla extract
½ teaspoon cinnamon
1 teaspoon kosher salt
1 large egg
¼ cup all purpose flour
1 tablespoon granulated sugar
2 tablespoons dark brown sugar, lighlty packed
½ teaspoon kosher salt
½ teaspoon ground cinnamon
8 tablespoons unsalted butter, cubed and chilled
½ cup chopped pecans
1 tablespoon water
1 egg
¼ cup turbinado sugar
½ cup mini marshmallows

Steps:

  • Make the dough: In a large bowl, mix together the flour, salt, and sugar. Add the butter and toss to coat. Using your hands, work the butter into the flour until the mixture resembles a coarse meal.
  • Make a well in the center of the butter/flour mixture and pour in the buttermilk. Working quickly so the butter doesn't soften, use your hands to form a shaggy dough.
  • Turn the dough out onto a lightly floured surface and knead until it comes together, being careful not to overwork. Form the dough into a 7-inch (18 cm) square about 1 inch (2.5 cm) thick. Cut into 8 equal pieces and form into discs. Wrap the discs in plastic wrap and chill in the refrigerator for at least 1 hour, or overnight.
  • Make the filling: Bring a large pot of salted water to a boil over high heat. Add the sweet potatoes, then reduce the heat to medium-high and cook for 10-12 minutes, or until the sweet potatoes are very tender. Drain, then transfer to a medium bowl and let cool for about 10 minutes.
  • To the bowl with the sweet potatoes, add the melted butter, milk, brown sugar, vanilla, cinnamon, salt, and egg. Mix well with a fork, mashing the sweet potatoes, until smooth and well combined. Let cool to room temperature.
  • Make the streusel: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a nonstick mat.
  • In a medium bowl, mix together the flour, granulated sugar, brown sugar, salt, and cinnamon. Work the butter into the dry ingredients with 2 forks until crumbly. Add the chopped pecans and mix well.
  • Spread the streusel on the prepared baking sheet. Bake for 12-15 minutes, stirring halfway, until golden brown. Remove from the oven and let cool slightly, then crumble and let cool completely before using. The streusel will keep in an airtight container for up to 1 week.
  • Assemble the galettes: Increase the oven temperature to 400°F (200°C). Line 2 baking sheets with parchment paper.
  • Roll out each disc of pie dough into a 7-8 inch (18-20 cm)round, trimming the edges for even circles. Spoon about 3 tablespoons of the sweet potato filling into the center of each round. Fold the edges of the dough up and over the filling, leaving an opening in the center. Transfer the galettes to the prepared baking sheets, 4 per pan.
  • Brush with the dough with the egg wash and sprinkle with the turbinado sugar.
  • Bake the galettes for 25 minutes, then rotate the pan and bake for another 10 minutes. Remove from the oven and top each galette with about 1 tablespoon of the streusel and 1 tablespoon of marshmallows, then return to the oven and bake for another 5 minutes, or until the marshmallows are browned and bubbling.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 633 calories, Carbohydrate 61 grams, Fat 39 grams, Fiber 4 grams, Protein 8 grams, Sugar 21 grams

INDIVIDUAL SWEET POTATO CROSTATAS



Individual Sweet Potato Crostatas image

What better way to celebrate the holidays than with sweet potatoes and all the festive flavors of winter. This will be welcome at any gathering and make a great bake and take dish. The recipe makes 8 which can be cut in half and served on a pretty plate at any gathering and will be a a real treat for 16.

Provided by PaulaG

Categories     Potluck

Time 35m

Yield 8 serving(s)

Number Of Ingredients 15

2 medium sweet potatoes (Approximate total weight 1 1/4 lbs.)
1/3 cup brown sugar, packed
1 egg, beaten
1/4 cup milk
1/4 teaspoon salt
2 tablespoons butter, melted
3/4 teaspoon almond extract
1 teaspoon pumpkin pie spice
1/3 cup sweetened coconut, shredded
1/3 cup craisins (Dried cranberries)
1/3 cup sliced almonds
2 pie crusts, room temperature
1/2 cup miniature marshmallow
1 egg white, beaten
1 tablespoon water

Steps:

  • Cut sweet potatoes into even chunks, place in medium size saucepan, cover with water and boil for 10 to 15 minutes or until fork tender. Drain and when cool enough to handle remove the peel.
  • Place in large bowl and add in brown sugar, egg, milk, salt, butter, almond extract and pumpkin pie spice. Coarsely mash and mix in shredded coconut and craisins.
  • Preheat oven to 400 degrees.
  • Line 2 cookie sheets with parchment paper. Roll out pastry crusts one at a time and cut into 4ths. Place 4 wedges on each cookie sheet. Evenly mound the sweet potato mixture onto the 8 wedges. Fold edges of each wedges in about 1/2 and inch, leaving the center of each exposed.
  • Beat the egg white with 1 tablespoon water. Brush the pastry edges with egg white wash. Finely chop the sliced almonds and sprinkle over the top of pastries. Top each with a generous portion of miniature marshmallows.
  • Bake in preheated oven for 10 to 15 minutes. Remove pastries to a wire rack and allow to cool to room temperature before serving.

Nutrition Facts : Calories 330, Fat 17.2, SaturatedFat 6.6, Cholesterol 35.1, Sodium 348.5, Carbohydrate 40.6, Fiber 2.2, Sugar 18.2, Protein 4.4

INDIVIDUAL PEACH CROSTATAS



Individual Peach Crostatas image

Provided by Scott Conant

Categories     dessert

Time 2h

Yield 4 servings

Number Of Ingredients 16

1 1/2 cups (7.5 ounces) all-purpose flour
1 tablespoon cornmeal
1/4 cup sugar
1 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
Zest of 1 lemon
4 ounces (1 stick) unsalted butter, cut into small pieces and chilled
6 tablespoons heavy cream
1 tablespoon Marsala
2 tablespoons grated Pecorino Romano (optional)
8 medium ripe but firm yellow peaches, cut into 8 wedges each
1/2 cup sugar
3 tablespoons unsalted butter, melted
1 tablespoon cornstarch
2 tablespoons grated Pecorino Romano (optional)

Steps:

  • For the pastry: In a large bowl or in the bowl of a food processor, combine the flour, cornmeal, sugar, salt, baking soda, baking powder, and lemon zest. Cut the butter into the dry ingredients until the mixture is crumbly by either pulsing it in the processor or using a pastry blender, a couple of knives, or your fingertips. If using a food processor, be sure not to overmix, which will cause the butter to soften too much. Add the heavy cream, Marsala, and the cheese, if you're using it. Pulse briefly just until moist clumps form or stir with a fork until just combined. Divide the dough into 4 pieces, shape them into discs, wrap well in plastic wrap, and refrigerate for at least 1 hour and up to a day.
  • For the filling: Combine the peaches, sugar, butter, and cornstarch in a large bowl; set aside.
  • To bake the crostatas: Heat the oven to 375 degrees F. Line two baking sheets with parchment paper and flour a work surface well. Shape the tarts by rolling each dough disc into a circle 7 inches across and between 1/8 and 1/4 inch thick (they don't have to be perfectly round).
  • Top the dough rounds with the peaches, leaving a 1-inch border of dough empty. If using the pecorino, sprinkle about 1/2 tablespoon over each crostata. Fold the edges of the rounds up and over the peaches, pleating loosely. Carefully transfer the tarts to the parchment-lined baking sheets. Bake the crostatas until the dough turns a deep golden brown, 25 to 30 minutes. Cool slightly and serve with additional grated pecorino, if you like.

MINI SWEET POTATO SAMOSAS



Mini Sweet Potato Samosas image

Mini samosas made with curried sweet potatoes and wontons. Serve with ketchup or chutney.

Provided by Anonymous

Categories     Appetizers and Snacks     Tapas

Time 45m

Yield 4

Number Of Ingredients 7

1 sweet potato, peeled and diced
1 teaspoon butter
1 tablespoon milk
1 tablespoon dry onion soup mix
curry powder to taste
20 wonton wrappers
sesame oil for brushing

Steps:

  • Simmer sweet potatoes with a little water until very soft. Drain, and mash with butter, milk, onion soup mix, and curry powder.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Place about 1 teaspoon of the sweet potato mixture into the center of each wonton wrapper. Brush two adjacent edges of wrapper with water, fold into a triangle, and press the edges together to seal. Brush both sides with sesame oil. Place the samosas on a baking sheet.
  • Bake in preheated oven for 10 minutes, then turn over, and bake for 5 minutes more.

Nutrition Facts : Calories 168.9 calories, Carbohydrate 30.6 g, Cholesterol 6.6 mg, Fat 3 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 1 g, Sodium 331.8 mg, Sugar 1.6 g

INDIVIDUAL SWEET POTATO FRITTATAS



Individual Sweet Potato Frittatas image

Make and share this Individual Sweet Potato Frittatas recipe from Food.com.

Provided by Sonya01

Categories     Breakfast

Time 25m

Yield 10 frittatas

Number Of Ingredients 6

500 g sweet potatoes, peeled and cut into chunks
4 eggs
1/2 cup skim milk
1 pinch nutmeg
60 g reduced-fat cheese, grated
2 tablespoons chives, chopped

Steps:

  • Preheat oven to 180c.
  • Spray 10x 1/3 cup muffin holes with cooking spray.
  • Steam or microwave the sweet potato until tender, and roughly mash with a fork.
  • Whisk together the eggs, skim milk, nutmeg and cheese.
  • Fold through the chives and mashed sweet potato.
  • Season with salt and pepper.
  • Divide the mixture among the muffin holes and bake for 15 mins or until set and golden.
  • Leave to stand for 5 mins before removing form muffin pan.

Nutrition Facts : Calories 77.7, Fat 2, SaturatedFat 0.7, Cholesterol 84.8, Sodium 62.8, Carbohydrate 10.9, Fiber 1.5, Sugar 2.3, Protein 3.8

MINI SWEET POTATO PIES



Mini Sweet Potato Pies image

Cute bite size sweet potato pies. Always a winner for the holidays and easy enough to make! Great for holiday dinner parties or sweet appetizers!

Provided by NCANNIS

Categories     Desserts     Pies     Sweet Potato Pie Recipes

Time 30m

Yield 24

Number Of Ingredients 10

¾ pound sweet potato, peeled and diced
1 (9 inch) refrigerated pie crust
¾ cup evaporated skim milk
2 egg whites
¼ cup white sugar
2 tablespoons brown sugar
¾ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
¼ cup halved cranberries

Steps:

  • Place the sweet potato in a saucepan with just enough water to cover. Bring to a boil, and cook until fork tender, about 5 minutes. Drain and mash with a fork or potato masher.
  • Preheat the oven to 425 degrees F (220 degrees C). Divide the pie crust into 24 small balls. Press them into the cups of two 12 cup mini muffin pans to make tartlet shells. Set aside.
  • Spoon the sweet potato into a blender or food processor, and add the evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg, and cloves. Puree until smooth. Spoon about 1 tablespoon of this mixture into each tart shell.
  • Bake for 10 minutes in the preheated oven, or until a toothpick inserted into one of the tarts comes out clean. Cool in the pans over a wire rack. Garnish each tart with a cranberry half before serving.

Nutrition Facts : Calories 69.4 calories, Carbohydrate 10.3 g, Cholesterol 0.6 mg, Fat 2.5 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 0.6 g, Sodium 57.7 mg, Sugar 5.1 g

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