Potato And Sweet Potato Tart Recipes

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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.

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

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 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 TART WITH COCONUT CRUST AND PECAN STREUSEL



Sweet Potato Tart with Coconut Crust and Pecan Streusel image

Provided by Frank Stitt

Categories     Rum     Nut     Vegetable     Dessert     Bake     Thanksgiving     Coconut     Pecan     Sweet Potato/Yam     Fall     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 32

For the Crust
2 1/2 cups all-purpose flour
2 1/2 teaspoons sugar
1 cup shredded unsweetened coconut
1 teaspoon Kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup vegetable shortening
2 large egg yolks
1/4 cup ice water
For the Rum Crème Anglaise
4 large egg yolks
1/4 cup sugar
1 1/2 cups half-and-half
1/4 vanilla bean, split
1 tablespoon dark rum
For the Filling
2 medium sweet potatoes, scrubbed
2 large eggs
3/4 cup sugar
1/2 teaspoon Kosher salt
1/2 teaspoon ginger, or to taste
Pinch of cinnamon, or to taste
1 teaspoon pure vanilla extract
1 2/3 cups half-and-half
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
For the Streusel
1/2 cup pecans, toasted and coarsely chopped
1/2 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon cinnamon
Pinch of salt
4 to 6 tablespoons cold unsalted butter, diced

Steps:

  • To make the crust, put the flour, sugar, coconut, and salt in a food processor and pulse a few times to combine. Add the butter and shortening and pulse until the mixture resembles coarse cornmeal. Add the egg yolks to the water and, with the machine running, pour it through the feed tube. Pulse until the dough comes together and forms a ball. Turn it out onto a sheet of plastic wrap, flatten it into a disk, and wrap it tightly. Chill for at least 1 hour, or overnight.
  • To make the rum crème anglaise, whisk the egg yolks and sugar in a medium bowl until smooth and pale yellow. In a medium saucepan, bring the half-and-half to a boil. Remove from the heat. Gradually add about 1/2 cup of the half-and-half to the egg yolks, whisking constantly, to temper them. Transfer the egg mixture to the saucepan with the remaining half-and-half and cook, stirring constantly, until the sauce coats the back of a spoon, 2 to 3 minutes; it should register 175°F on an instant-read thermometer. Strain into a bowl and add the vanilla bean and rum. Let cool to room temperature, then refrigerate until chilled. (The crème anglaise can be refrigerated for up to 3 days.)
  • On a lightly floured surface, roll the dough out to a 12-inch round. Fit the dough into a 10-inch fluted pan with a removable bottom, pressing it gently onto the bottom and up the sides. Trim the excess dough. Prick all over the bottom with a fork. Chill until firm, about 30 minutes.
  • Preheat the oven to 375°F.
  • Line the tart shell with parchment paper or foil and fill with dried beans or pie weights. Bake for 20 minutes. Remove the paper and weights and bake for 5 to 10 minutes longer, or until golden brown and crisp on the bottom. Let cool slightly on a rack before filling, about 20 minutes.
  • To make the filling, prick the sweet potatoes a few times with a fork. Bake for about 45 minutes, until tender. Let cool.
  • Peel the sweet potatoes and pass through a food mill. (You need 2 cups pureed sweet potatoes for the filling.)
  • Lower the oven to 350°F.
  • In a large bowl, combine the sweet potatoes, eggs, sugar, salt, ginger, cinnamon, vanilla extract, half-and-half, and butter and whisk with a sturdy whisk until satiny smooth. (The filling can be made ahead, covered, and refrigerated for up to 2 days.)
  • To make the streusel, put the pecans, flour, sugar, cinnamon, and salt in a food processor and pulse a few times to combine. Add the butter and pulse a few times until the mixture comes together a bit. Transfer the mixture to a bowl and, working quickly, rub the mixture between your fingers until the streusel is in lumps slightly larger than peas.
  • Pour the filling into the prebaked crust. Sprinkle the streusel evenly over the top of the tart. Bake for 30 to 40 minutes, or until the filling is slightly puffed and set in the middle. Let cool slightly on a rack. To serve, cut the tart into wedges and drizzle with rum crème anglaise.
  • Variation:
  • Cinnamon crème anglaise is another worthy companion if rum doesn't suit your fancy. Simply omit the rum and add 1/4 teaspoon cinnamon along with the vanilla.

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.

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