A gingersnap cookie crust is filled with a spiced sweet potato filling and topped with marshmallows. Make one large Sweet Potato Tart or a few minis!
Creating This Sweet Potato Dessert Recipe
I have never made Sweet Potato Pie before. Obviously I was completely missing out.
Thanksgiving at my house usually features Pumpkin Pie with Caramel Pecan Topping and Deep Dish Apple Cranberry Pie with Oatmeal Pecan Crumb Topping. And during the last two years ,Chocolate Pumpkin Cheesecake has also made an appearance.
I figured it was time for me to add some new Thanksgiving dessert recipes to my repertoire. I didn’t want something complicated, the cheesecake fills that slot.
Or with a traditional Butter Pie Crust since I already had two of those between the Pumpkin Pie and the Apple Cranberry Pie.
And something small or individual would be nice because you can just make a few if you want. Plus, smaller bakes faster.
The solution was a Mini Sweet Potato Tart with a Gingersnap Pecan Crust.
I’ve never really been much of a fan of the Sweet Potato Casserole recipes with the marshmallows on top, but I thought something with those flavors in dessert form would be pretty good.
So for a little something extra, I added Mini Campfire® Marshmallows to the tops of the tarts at the very end and broiled for just a couple of minutes until they were toasted and golden brown.
If you are looking for something a little different this Thanksgiving, give these Mini Sweet Potato Tarts with Gingersnap Pecan Crust and Toasted Marshmallows a try.
Ingredients for Sweet Potato Tarts
Whether you choose to make mini tarts or one big one, the ingredients list remains the same:
- Gingersnap cookies
- Brown sugar
- Sweet potatoes
- Whole milk
- Vanilla extract
- Campfire marshmallows
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Sweet Potato Tarts
This sweet potato dessert is a cinch to make! Simply prepare the crust and pre-bake to firm it up. Then, blend together the filling and bake!
- Make the crust: Process the cookies, pecans, brown sugar, and salt in a food processor until finely ground.
- Transfer the mixture to a bowl and stir in the melted butter.
- Divide the crust mixture between three 4.75-inch mini cast iron skillets. Press down firmly.
- Bake for 5 minutes.
- Make the filling: Add the ingredients to a food processor or blender. Blend until smooth.
- Divide the filling between the cast iron skillets.
- Bake until the edges are puffed and the center has a slight jiggle to it.
- Top with Campfire marshmallows and broil just until golden.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Can I Make One Large Sweet Potato Tart?
Yes, of course! I made three mini tarts, but you can make one large one using a regular cast iron skillet.
Can This Recipe Be Prepped Ahead?
Yes, you can prepare this unique sweet potato recipe in advance.
If you’d like to prepare these ahead of time (either a few hours in advance or the day before), finish up the recipe before you reach the marshmallow step. Then just before serving, add the marshmallows and toast under the broiler. Serve immediately.
Tips for Making Sweet Potato Tarts
- This recipe is small. It makes only three tarts, but you can easily double it to make six.
- If you have multiple recipes on your dessert table, two people can easily split one of these mini tarts.
- I recommend placing the mini skillets on a baking sheet. This makes it so much easier to remove the tarts from the oven.
More Sweet Potato Dishes for Thanksgiving:
In this Sliced Sweet Potato Casserole, sweet potato slices are baked in a spiced orange maple glaze and sprinkled with juicy, bright pomegranate arils.
These Savory Sweet Potato Cubes feature roasted sweet potato cubes tossed in olive oil, salt, and pepper and then tossed generously with fresh garlic and sage.
While these tender Sweet Potato Rolls will make an excellent addition to any Thanksgiving menu, they’re also a great way to use up leftover baked sweet potatoes for a post-Thanksgiving treat.
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
These Maple Chipotle Roasted Sweet Potatoes and Brussels Sprouts are the kind of vegetable side dish that has everyone asking for seconds!
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For the Gingersnap Pecan Crust
- 100 g Gingersnap Cookies (should yield approx 1 cup of crumbs)
- 3/4 cup pecans
- 6 tablespoons butter, melted
- 3 tablespoons brown sugar
For the Sweet Potato Filling:
- 1 lb. sweet potatoes, peeled and cut into chunks
- 1/3 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ginger
- 1/3 cup whole milk
- 1 tablespoon vanilla extract
- 2 large eggs
Make the crust:
- Preheat the oven to 350 degrees F.
- In a food processor, combine the cookies, pecans, brown sugar, and salt. Process until the cookies and pecans are finely ground. Transfer to a small mixing bowl and stir in the melted butter.
- Divide the crust mixture between three 4.75-inch individual sized tart pans, pressing firmly into the bottom and up the sides of the pan.
- Bake at 350 degrees F for 5 minutes.
- Remove from the oven after baking and set aside.
- Increase the oven heat to 400 degrees F.
Make the filling:
- Boil the sweet potatoes in a medium-sized saucepan until they are tender.
- Drain and transfer the sweet potatoes to a blender. Add the brown sugar, cinnamon, nutmeg, ginger, milk, and vanilla to the blender. Puree until completely smooth.
- Add the eggs and puree on low until mixed.
- Divide the filling between the three tart pans.
- Place the pans on a baking sheet and bake at 400 degrees F for 20-25 minutes. The edges should be puffed and the center will wiggle just slightly.
- Remove the baking tray from the oven. Turn on the broiler. While the broiler heats, top each tart with mini marshmallows in a circular pattern around the tart all the way from the edge of the filling to the center.
- Return baking pan to the oven and broil just until the marshmallows are puffed and golden brown. Keep an eye on the tarts so nothing burns. This will only take about 2-4 minutes.
- Serve immediately.
If you'd like to prepare these ahead of time (either a few hours in advance or the day before) finish up the recipe before you reach the marshmallow step. Then just before serving, add the marshmallows and toast under the broiler. Serve immediately.
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Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 290Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 127mgSodium: 119mgCarbohydrates: 53gFiber: 5gSugar: 31gProtein: 8g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Disclosure: This post is sponsored by Campfire® marshmallows. All opinions about Campfire® marshmallows are 100% my own.