Zamaanis Nutty Yam Tartlets
From peetabear 15 years ago
Ingredients
- • 2 pounds sweet potatoes shopping list
- • 1/4 cup butter or margarine shopping list
- • 3 large eggs, lightly beaten shopping list
- • 1 cup chopped pecans, toasted shopping list
- • 1/2 cup sugar shopping list
- • 1/2 cup firmly packed dark brown sugar shopping list
- • 1/3 cup coconut milk shopping list
- • 1/4 cup sweetened flaked coconut shopping list
- • 1/4 cup honey shopping list
- • 1 teaspoon light or dark rum shopping list
- • 1/4 teaspoon ground nutmeg shopping list
- • 1/4 teaspoon ground allspice shopping list
- • 1/4 teaspoon ground cinnamon shopping list
- • 1/4 teaspoon vanilla extract shopping list
- • 4 (10-ounce) packages frozen tart shells* shopping list
- • whipped cream shopping list
How to make it
- Cook potatoes in boiling water to cover in a Dutch oven 1 hour or until tender; drain. Peel potatoes, and discard skins.
- Mash potatoes with a potato masher. Stir in butter until melted. Stir in eggs and next 11 ingredients, blending well. Spoon about 2 tablespoons mixture into each tart shell.
- Bake at 350° for 45 minutes or until set. Store in an airtight container in freezer, if desired. Serve tartlets with whipped cream.
- * 2 unbaked 9-inch pastry shells may be substituted. Spoon potato mixture evenly into pastry shells; bake as directed.
The Rating
Reviewed by 7 people-
How delightful miss peetabear. ^5
mystic_river1
in Bradenton loved it
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Nicely done. Good combination of flavors here.
notyourmomma
in South St. Petersburg loved it
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