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Mini Sweet Potato Tarts with Gingersnap Pecan Crust and Toasted Marshmallows

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 2 years Chocolate Pumpkin Cheesecake has also made an appearance.

Mini Sweet Potato Tarts with Gingersnap Pecan Crust

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. This recipe is small. It makes only 3 tarts, but you can easily double it to make 6. And if you have multiple recipes on your dessert table, two people can easily split one of these mini tarts.

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.

Mini Sweet Potato Tarts with Gingersnap Pecan Crust

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. 

Find more Marshmallow recipes on the Marshmallow Madness Pin Board. To learn more about Campfire® Marshmallows, follow them on Facebook and Twitter.

Mini Sweet Potato Tarts with Gingersnap Pecan Crust

Mini Sweet Potato Tarts with Gingersnap Pecan Crust and Toasted Marshmallows

Yield: 3 tarts
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

This recipe is small. It makes only 3 tarts, but you can easily double it to make 6. And if you have multiple recipes on your dessert table, two people can easily split one of these mini tarts.

Ingredients

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

Instructions

  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Notes

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.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

Disclosure: This post is sponsored by Campfire® marshmallows. All opinions about Campfire® marshmallows are 100% my own.
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Allison

Monday 10th of November 2014

I love these! They will look so pretty (and taste so good) on our Thanksgiving table.

Anna @ Crunchy Creamy Sweet

Monday 10th of November 2014

Loving these mini tarts! I love using sweet potatoes in baking! I could dive right into one of these pans!

Katrina @ Warm Vanilla Sugar

Monday 10th of November 2014

I just love that these are mini. So yummy!

Sues

Monday 10th of November 2014

This is an awesome idea!! Perfect for a little pre-Thanksgiving dinner party :)