Potato And Sweet Potato Tart Recipes

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SWEET POTATO TARTLETS



Sweet Potato Tartlets image

My family can't resist sweet potatoes when they're mashed, placed in crunchy phyllo shells and topped with marshmallows. The bite-size tarts are fun to eat, too! -Marla Clark, Moriarty, New Mexico

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 15 tartlets.

Number Of Ingredients 7

1 medium sweet potato, peeled and chopped
1 tablespoon butter
1 tablespoon maple syrup
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 package (1.9 ounces) frozen miniature phyllo tart shells
15 miniature marshmallows

Steps:

  • Place sweet potato in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain., In a small bowl, mash sweet potato with butter, syrup, cinnamon and nutmeg. Place 1 tablespoon potato mixture in each tart shell. Place on an ungreased baking sheet. Top with marshmallows. Bake at 350° for 8-12 minutes or until marshmallows are lightly browned.

Nutrition Facts : Calories 41 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 16mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

SWEET POTATO TARTS



Sweet Potato Tarts image

Grandma's sweet potato pie may be a family favorite, but then, variety is the spice of life. Start a new tradition with our refrigerated biscuits Sweet Potato Tarts!

Provided by Pillsbury Kitchens

Categories     Dessert

Time 55m

Yield 10

Number Of Ingredients 6

1 can (15 oz) sweet potatoes, drained, mashed (1 cup)
1/3 cup sweetened condensed milk (not evaporated)
1/2 teaspoon pumpkin pie spice
1 egg
1 can (6 oz) refrigerated Pillsbury™ Southern Homestyle Buttermilk Biscuits (5 Count)
Frozen whipped topping, thawed, if desired

Steps:

  • Heat oven to 350°F. In medium bowl, mix mashed sweet potatoes, sweetened condensed milk, pumpkin pie spice and egg.
  • Separate dough into 5 biscuits. Cut each biscuit in half. Press 1 dough half in each of 10 ungreased regular-size muffin cups, firmly pressing dough to cover bottom and side, forming 1/4-inch rim over edge of cup. Spoon about 2 tablespoons sweet potato mixture into each cup.
  • Bake 20 to 25 minutes or until edges of dough are golden brown and filling is set. Cool in pan 1 minute; remove to cooling rack. Cool about 15 minutes. Serve warm with dollop of whipped topping.

Nutrition Facts : Calories 170, Carbohydrate 26 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Tart, Sodium 390 mg, Sugar 12 g, TransFat 0 g

SWEET POTATO TART



Sweet Potato Tart image

I love making desserts. And by modifying the recipes to reduce the fat, our family can enjoy them more often. You'd never guess this trimmed-down tart, with its homemade pecan crust and creamy filling, is light. -Kate Gaudry, La Jolla, California

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 17

1-1/2 cups all-purpose flour
1/2 cup packed brown sugar
1/4 cup cold butter, cubed
2 tablespoons chopped pecans, toasted
1 large egg, room temperature
FILLING:
1 can (15-3/4 ounces) sweet potatoes
1/2 cup packed brown sugar
1/2 cup fat-free milk
2 egg whites, room temperature
1/3 cup reduced-fat plain yogurt
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Whipped topping, optional

Steps:

  • In a food processor, combine the flour, brown sugar, butter and pecans. Cover and pulse until blended. Add egg, pulsing until mixture forms a soft dough. Press onto the bottom and up the sides of a 9-in. fluted tart pan with removable bottom. , Place pan on a baking sheet. Bake at 400° for 8-10 minutes or until lightly browned. Cool on a wire rack. Reduce heat to 350°., Drain sweet potatoes, reserving 1/4 cup liquid. Place potatoes in a food processor; cover and process until pureed. Add the brown sugar, milk, egg whites, yogurt, flour, cinnamon, ginger, nutmeg, cloves and reserved liquid; cover and process until blended., Pour into crust. Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator. Garnish with whipped topping if desired.

Nutrition Facts : Calories 221 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 87mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 2g fiber), Protein 4g protein.

SWEET POTATO TARTS



Sweet Potato Tarts image

Provided by Food Network

Number Of Ingredients 7

2 cups mashed sweet potatoes
2 slightly beaten eggs
1 1/2 cup rich cream
1/4 to 1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon each of ginger and nutmeg
1/8 teaspoon clove optional

Steps:

  • Use your favorite crust recipe, or buy a prepackaged one at the refrigerated section of your grocery store. Lay the dough flat and cut with a round cookie cutter. Place the dough in cup cake pan that has been buttered. Prebake individual shells until they just begin to turn brown Mix all ingredients well. Pour into tart shell. Bake at 350 degrees for 30 minutes. Top with crushed walnuts, raisins and whipped cream

SWEET POTATO TARTLET



Sweet Potato Tartlet image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 50m

Yield 12 servings

Number Of Ingredients 14

1/2 stick unsalted butter, softened
1 cup brown sugar
2 eggs
1/4 cup whipping cream
1 teaspoons vanilla extract
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon freshly grated nutmeg
2 large baked sweet potatoes
3 store-bought rolled up dough
Nonstick cooking spray
Whipped Cream, for topping

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl, mix together butter and brown sugar until it becomes a sand-like texture. Add eggs and beat with electric mixer. Add whipping cream and vanilla extract; mix until smooth. Add in flour, salt, cinnamon, allspice, and nutmeg.
  • Scoop out the inside of the sweet potatoes and transfer them to a medium bowl and mash. Once mashed, add potatoes into the flour mixture and blend with electric mixer.
  • Roll out the dough and with tartlet pans, divide the dough into 12 (4-inch) rings. Spray the tartlet pans with nonstick cooking spray and insert dough. Cut off excess dough with a knife.
  • With an ice cream scooper, scoop out potato mixture; about 1/4 cup each and place into tartlet pans.
  • Bake for 30 minutes. Once cooled, garnish with whipped cream.

POTATO AND SWEET POTATO TART



Potato and Sweet Potato Tart image

Categories     Potato     Appetizer     Dessert     Bake     Dinner     Pastry

Yield serves 4

Number Of Ingredients 8

1 prepared piecrust (see page 5)
2 potatoes
1 sweet potato
2 tablespoons flour
2 tablespoons melted butter
1/2 cup milk
Salt and pepper
1/2 teaspoon ground nutmeg

Steps:

  • Preheat the oven to 350°F. Press the piecrust gently into an ungreased 9-inch tart pan or deep dish pie pan.
  • Peel the potatoes and sweet potato and cut them into thin, even slices (no more than 1/8 inch thick). Combine the flour and melted butter and slowly add the milk, stirring until smooth; there should be no lumps. Place a single layer of potato slices in the bottom of the tart pan, spread 2 tablespoons of the milk mixture over the potatoes, and season with salt and pepper. Place a layer of sweet potatoes over the potatoes, spread with 2 tablespoons of the milk mixture, and season with salt and pepper. Continue layering until you have 3 layers of white potatoes and 2 of sweet potatoes. Sprinkle with the nutmeg and bake for 45 to 50 minutes, or until the top layer and the crust are lightly browned. Serve immediately.

BROWN SUGAR-SWEET POTATO TARTS



Brown Sugar-Sweet Potato Tarts image

Sweet potato is a tasty twist to pumpkin. Eye-catching tarts are a fun addition to the dessert table.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 8

Number Of Ingredients 11

2 2/3 cups Gold Medal™ all-purpose flour
1 teaspoon salt
1 cup shortening
7 to 8 tablespoons cold water
1 can (23 oz) sweet potatoes, drained and 2 tablespoons syrup reserved
3/4 cup packed brown sugar
3 eggs, beaten
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup evaporated milk
Whipped topping or whipped cream, if desired

Steps:

  • Heat oven to 425°F. In large bowl, mix flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Divide pastry in half. Roll each half into 13-inch rounds. Using individual 4 1/2-inch foil tart pan as a guide and cutting 1/2 inch wider all the way around, cut each pastry round into 4 (5-inch) rounds. Fit pastry rounds in bottom and just up to top edge of 8 individual 4 1/2-inch foil tart pans. Place tart pans on large cookie sheet. Bake tart shells 3 to 4 minutes or until dry; cool.
  • Cut pastry scraps into small leaf shapes or other fall shapes. Place cutouts on another cookie sheet; sprinkle with small amount of granulated sugar if desired. Bake 6 to 7 minutes or until golden brown; cool.
  • In food processor, place sweet potatoes and 2 tablespoons reserved syrup. Cover and process until smooth. Spoon into large bowl. Add brown sugar, eggs, pumpkin pie spice and 1/2 teaspoon salt. Beat with wire whisk until smooth. Stir in evaporated milk. Pour into partially baked tart shells.
  • Reduce oven temperature to 375°F. Bake 25 to 35 minutes or until knife inserted in center comes out clean. Cool completely, about 30 minutes. Remove from pans. Place on individual dessert plates. Garnish with pastry leaves and whipped topping.

Nutrition Facts : Calories 620, Carbohydrate 78 g, Cholesterol 85 mg, Fat 6, Fiber 4 g, Protein 10 g, SaturatedFat 8 g, ServingSize 1 Tart, Sodium 540 mg, Sugar 40 g, TransFat 4 1/2 g

ROASTED SWEET POTATO AND ONION TART



Roasted Sweet Potato and Onion Tart image

Pillsbury™ pie crust provides a simple addition to this sweet potato and onion tart - perfect breakfast to enjoy the flavors of fall.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h40m

Yield 8

Number Of Ingredients 12

3 cups cubed (3/4 inch) peeled sweet potatoes (about 1 1/2 lb)
1 cup chopped red onion
2 tablespoons olive oil
1 teaspoon seasoned pepper blend
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
6 slices bacon, crisply cooked, crumbled
1/4 cup chopped fresh Italian (flat-leaf) parsley
8 oz Gruyère cheese, shredded (2 cups)
1 1/2 cups half-and-half
4 eggs
1 teaspoon chopped fresh rosemary leaves
1/2 teaspoon salt

Steps:

  • Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, toss sweet potatoes, onion, oil and seasoned pepper blend. Arrange mixture in single layer in pan. Roast 20 minutes, stirring after 10 minutes, just until potatoes are tender. Cool completely, about 30 minutes.
  • Meanwhile, unroll pie crusts; stack on lightly greased surface. Roll into 12-inch round. Press round in bottom and up side of 10-inch deep-dish tart pan with removable bottom. Trim off excess crust along edges. Line crust with foil; fill with pie weights or dried beans. Line cookie sheet with foil. Place pan on cookie sheet.
  • Bake 12 minutes. Remove weights and foil; bake 5 minutes. Cool completely on cookie sheet on cooling rack, about 15 minutes. Reduce oven temperature to 350°F.
  • Stir bacon and parsley into sweet potato mixture. Spoon half of the mixture into partially baked crust; sprinkle with 1 cup of the cheese. Repeat layers once. In medium bowl, beat half-and-half, eggs, chopped rosemary and salt with whisk. Pour over cheese.
  • Bake on lowest oven rack 35 to 40 minutes or until set. Cool 15 minutes. Run knife around edge of pan; carefully remove side of pan.

Nutrition Facts : Calories 440, Carbohydrate 15 g, Fat 1 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 560 mg

SAVORY SWEET POTATO AND LEEK TART



Savory Sweet Potato and Leek Tart image

A delicious non-traditional sweet potato pie from famous vegetarian restaurant Greens, in San Fran. Great for the holidays!

Provided by KT9791

Categories     Savory Pies

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 1/2 lbs sweet potatoes
2 medium leeks (4-5 oz)
2 eggs
1/3 cup heavy cream
1/2 cup milk
3 ounces grated gruyere cheese
1/2 teaspoon thyme, finely chopped
1 teaspoon parsley
1 dash nutmeg

Steps:

  • Preheat the oven to 400 degrees.
  • Bake the potatoes until the center is tender when you stick a knife in it.
  • Prepare tart dough. (Use your preferred pie crust. I use 1c flour, 1/3c oil, 1/6 c water, 1/4t salt and blend in food processor, then mold it to the pie dish with the palm of my hand.).
  • Trim the leeks, and cook 7-10 minutes on medium heat in butter until tender. Add dash of water 3-4 mins into cooking to keep them from burning.
  • Place all tart ingredients into food processor and blend. Mash the potatoes (skins excluded) and add to the mix.
  • Cook tart shell for 10 mins at 400.
  • Pour the tart mix into the shell and bake at 375 for 45-40 minutes or until golden. Gently shake the dish, and if the center giggles loosely, it needs more time.
  • Note: I made this with evaporated milk instead of cream, and didn't have gruyere so used parmesan and goats cheese. I also didn't have parsley, so added more thyme. I doubled the recipe and used an 11x14 dish. It came out great!

Nutrition Facts : Calories 257.6, Fat 12, SaturatedFat 6.7, Cholesterol 107, Sodium 154.4, Carbohydrate 28.6, Fiber 4, Sugar 6.1, Protein 9.5

ROAST SWEET POTATO & ONION TART WITH GOAT'S CHEESE



Roast sweet potato & onion tart with goat's cheese image

Top buttery puff pastry with caramelised onions and melted cheese for a festive buffet or dinner party winner that you can make ahead and freeze

Provided by Justine Pattison

Categories     Buffet, Dinner, Lunch, Starter, Supper

Time 1h40m

Yield Serves 8-12 (makes 2 tarts)

Number Of Ingredients 11

3 tbsp olive oil
6 medium red onions, finely sliced
5 tbsp red wine vinegar
100g cranberry sauce
1kg sweet potatoes, peeled and cut into small chunks
1 tsp chilli flakes
2 x 320g sheets ready-rolled puff pastry
3 x 100g soft goat's cheese with rind, broken into large chunks
beaten egg, for glazing
thyme sprigs, to serve
a large salad, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat 2 tbsp of the oil in a large non-stick frying pan and cook the onions over a low heat for 20-25 mins or until well softened and lightly browned. Add the vinegar and cranberry sauce, and simmer for 5-10 mins more, stirring until almost all the liquid has disappeared. Leave to cool.
  • Meanwhile, put the sweet potatoes in a bowl and toss with the remaining oil, 1/2 tsp salt, 1/2 tsp pepper and the chilli flakes. Arrange on a baking tray and cook for 20 mins, turning halfway, until softened and lightly browned. Leave to cool.
  • Reduce oven to 180C/160C fan/gas 4. Line two large baking trays with baking parchment and unroll the pastry sheets on top - trimming the edges neatly at this point will encourage a good rise. Leaving a 2cm gap around the edge, spread the onions over the pastry, then top with the sweet potatoes and goat's cheese. Brush the beaten egg around the border of the pastry and bake in the oven for 35-40 mins or until the pastry is golden and crisp, swapping the shelves after 20 mins.
  • Scatter over the thyme, then cut each tart into quarters (or smaller pieces if serving more). Serve with a large leafy salad.

Nutrition Facts : Calories 776 calories, Fat 45 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 22 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 1.2 milligram of sodium

CARAMELIZED ONION AND SWEET POTATO TART



Caramelized Onion and Sweet Potato Tart image

It may look daunting, but this is worth the effort! I've made this for some very picky eaters and I have yet to hear a complaint! If you cannot find Manchego cheese (it is a soft Spanish cheese) or Gruyere, you can use mozzarella and Swiss instead. I have done this before with good results.

Provided by Shannon Cooks

Categories     Yam/Sweet Potato

Time 2h5m

Yield 8 serving(s)

Number Of Ingredients 16

2 cups all-purpose flour
1/4 cup cold butter
1/3 cup shortening
1/3 cup cold water
1 pinch salt
1 lb yukon gold potato
1 lb sweet potato
3/4 lb parsnip
3 tablespoons olive oil
1 1/3 lbs yellow onions, sliced 1/4 inch thick
4 garlic cloves, chopped
1 tablespoon herbes de provence
1 cup manchego cheese, grated
1/2 cup gruyere cheese, grated
1/2 cup heavy cream
salt and pepper

Steps:

  • Make Pastry: combine flour, butter, shortening and salt and lightly mix until it resembles breadcrumbs. Blend in enough water to form a dough. Wrap in clingfilm and refrigerate for at least 30 minutes.
  • To make Tart: Pare yukon gold potatoes, slice 1/4 inch thick and put in cold water.
  • Pare and slice sweet potatoes and stand in cold water. do the same with the parsnips.
  • Steam potatoes, parsnips and sweet potatoes until al dente. Set aside.
  • Heat oil and saute onions until caramelized and golden brown in color. Add Herbes de Provence and garlic and saute for 3 more minutes. Set aside.
  • Mix manchego, gruyere and cream together in bowl and set aside.
  • Preheat oven to 350°F.
  • Roll out pastry and press into bottom and sides of a 9 inch springform pan.
  • Layer potatoes, sweet potatoes and parsnips in tart and sprinkle onions and cream/cheese. Repeat until all ingredients are used.
  • For maximum appearance make sure to finish the top layer with sweet potatoes, then caramelized onion.
  • Bake 45 minutes in preheated oven.
  • Remove from oven and allow to sit for 20 minutes.

Nutrition Facts : Calories 526.6, Fat 27.6, SaturatedFat 11.3, Cholesterol 43.1, Sodium 140.4, Carbohydrate 62.4, Fiber 7, Sugar 8.3, Protein 9

SWEET POTATO TART WITH PECANS AND MARSHMALLOWS



Sweet Potato Tart with Pecans and Marshmallows image

Categories     Nut     Dessert     Bake     Thanksgiving     Almond     Sweet Potato/Yam     Fall     Bon Appétit     Peanut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 20

Crust
1 1/2 cups all purpose flour
3/4 cup whole almonds
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup powdered sugar
1 large egg
Filling
1 1-pound yam (red-skinned sweet potato)
3/4 cup sugar
1/2 cup whipping cream
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1 cup mini marshmallows
1/2 cup pecans, toasted, chopped
Sweetened whipped cream

Steps:

  • For crust:
  • Blend flour, almonds, and salt in processor until almonds are finely ground. Using electric mixer, beat butter and powdered sugar in large bowl until fluffy. Add egg and beat until just blended. Add flour mixture in 2 additions, beating until moist clumps form. Gather dough into ball. Flatten into disk. Chill until firm, at least 1 hour and up to 1 day. Soften dough slightly before rolling out.
  • Roll out dough on lightly floured surface to 14-inch round. Transfer dough to 10-inch-diameter tart pan with removable bottom. Fold in overhang, pressing to form double-thick sides. Pierce bottom of crust all over with fork. Chill crust at least 30 minutes and up to 1 hour.
  • Preheat oven to 325°F. Bake crust until pale golden, about 25 minutes. Transfer to rack and cool completely. (Can be made 1 day ahead. Store in airtight container at room temperature.)
  • For filling:
  • Preheat oven to 375°F. Roast yam on foil-lined baking sheet until very tender when pierced with skewer, about 45 minutes. Halve yam lengthwise; cool completely.
  • Scoop 1 cup yam pulp into blender (reserve remaining pulp for another use). Add sugar, cream, eggs, vanilla, spices, and salt and process until smooth. Sprinkle marshmallows and pecans over prepared crust. Pour batter over.
  • Bake tart until filling is set, about 35 minutes. Transfer to rack and cool completely. (Can be made 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature with whipped cream.

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From cookwithmanali.com


SWEET POTATO TART RECIPE - BAKERRECIPES.COM
2014-01-31 What Makes This Sweet Potato Tart Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Sweet Potato Tart. Ready to make this Sweet Potato Tart Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got …
From bakerrecipes.com


OVEN ROASTED DICED SWEET POTATOES - THERESCIPES.INFO
Best Roasted Sweet Potatoes Recipe - How To Roast Sweet ... tip www.delish.com. https://www.delish.com › cooking › a22639681 › how-to-roast-sweet-potatoes See more result ›› 53. Visit site . Share this result ×. Best Roasted Sweet Potatoes Recipe - How To Roast Sweet ... Copy the link and share. Tap To Copy Spicy-Sweet Roasted Sweet Potatoes - Spicy …
From therecipes.info


SIMPLE AND SAVORY SWEET POTATO TART - THE WASHINGTON POST
2013-03-27 For the crust: Combine the flour and salt in a food processor, then add the vegetable shortening and butter. Process for 8 to 10 seconds or …
From washingtonpost.com


SILKY SWEET POTATO TART — REDUCETARIAN FOUNDATION
2020-11-25 Sweet Potatoes. To make the sweet potato puree, preheat oven to 350 degrees F. Scrub sweet potatoes and poke all over with a fork. Wrap tightly with foil, set on a rimmed baking sheet, and roast 60 minutes, or until sweet potatoes are very soft. When sweet potatoes are cool enough to handle, unwrap, and scoop the soft flesh out of the skin. Set ...
From reducetarian.org


SWEET POTATO, RED ONION & FONTINA TART RECIPE | EATINGWELL
Filling. 1 ½ pounds sweet potatoes, peeled and sliced into 1/4-inch-thick slices. 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided. ½ teaspoon salt. ¼ teaspoon freshly ground pepper. 1 ½ cups thinly sliced red onion. 1 cup shredded fontina or Cheddar cheese. 1 large egg white mixed with 1 teaspoon water.
From eatingwell.com


STRAWBERRY TARTS - THE KITCHEN MAGPIE
2022-04-26 Stir in the apple juice. Cook over medium heat. Stir constantly until the mixture is smooth and thick, about 3 minutes. Let it cool for 10 minutes. Take your pre-baked tart shells and spread a small quantity of the glaze over the bottoms and sides of the shells.
From thekitchenmagpie.com


CHEESY KALE SWEET POTATO TART - THE WOKS OF LIFE
2014-11-20 Add the kale, crushed red pepper flakes, and a couple drizzles of olive oil. Season with salt and pepper to taste. Cook for another couple minutes, just until the kale is wilted. Remove from the heat. Preheat the oven to 375 degrees F (210 degrees C). Blind bake the tart shell for 10 minutes, and remove from the oven.
From thewoksoflife.com


POTATO TART RECIPES ALL YOU NEED IS FOOD
Meanwhile, put the sweet potatoes in a bowl and toss with the remaining oil, 1/2 tsp salt, 1/2 tsp pepper and the chilli flakes. Arrange on a baking tray and cook for 20 mins, turning halfway, until softened and lightly browned. Leave to cool. Reduce oven to 180C/160C fan/gas 4. Line two large baking trays with baking parchment and unroll the ...
From stevehacks.com


SWEET POTATO TART RECIPE | EAT SMARTER USA
The Sweet Potato Tart recipe out of our category Sweet Sauce! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has …
From eatsmarter.com


INDIAN-INSPIRED CAULIFLOWER AND SWEET POTATO TART RECIPE ...
2021-11-12 This particular recipe combines a French onion tart with my twist on the aforementioned aloo gobi. I created a homemade fine-herb tart shell and filled the bottom with onion compote topped with a flavorful Indian cauliflower and sweet potato preparation. The two elements are connected by the natural sweetness of the onions and sweet potatoes. A ...
From food.amerikanki.com


SOUTHERN SWEET POTATO TART - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Southern Sweet Potato Tart are provided here for you to discover and enjoy ... Homemade Chicken And Dumpling Soup Recipe Cook's Tavern Soup Mixes Scottish Soups Recipes Denny's Menu Soup Schedule Goya Beef Barley Soup Recipe Recipe For Vegan Bean Soup Recipes With Campbell's Onion Soup Fish Chowder Soup …
From recipeshappy.com


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