Description
These old fashioned sweet potato tarts are a classic Southern dessert with a silky smooth sweet potato filling, warm spices, and a flaky, buttery crust. Perfect for the holidays or any time you crave nostalgic flavors!
Ingredients
Scale
For the Sweet Potato Filling:
- 2 medium sweet potatoes (roasted and mashed)
- ½ cup brown sugar
- 2 tbsp maple syrup
- ¼ cup heavy cream (or evaporated milk)
- 2 large eggs
- 3 tbsp butter, melted
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- Pinch of salt
For the Tart Crust:
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- 1 tbsp granulated sugar
- ½ cup cold butter, cubed
- 2–3 tbsp ice water
Instructions
- Roast the Sweet Potatoes
- Preheat the oven to 400°F (200°C).
- Pierce sweet potatoes with a fork, place them on a baking sheet, and roast for 45-50 minutes until soft.
- Let them cool, then scoop out the flesh and mash until smooth.
- Prepare the Tart Crust
- In a bowl, mix flour, sugar, and salt.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, until the dough comes together.
- Form a disk, wrap in plastic, and chill for 30 minutes.
- Make the Filling
- In a large bowl, whisk together the sweet potato mash, brown sugar, maple syrup, eggs, butter, cream, vanilla, spices, and salt.
- Strain the mixture for extra smoothness.
- Roll & Assemble the Tarts
- Preheat oven to 350°F (175°C).
- Roll out the chilled dough and cut circles to fit a tart pan or muffin tin.
- Press dough into molds and refrigerate for 10 minutes.
- Bake the Tarts
- Fill the tart shells ¾ full with sweet potato filling.
- Bake for 20-25 minutes until the filling is set but slightly wobbly in the center.
- Let cool before serving.
Notes
- Roasting sweet potatoes enhances their natural sweetness and flavor.
- For a silkier texture, strain the filling before baking.
- Store in an airtight container for up to 4 days in the fridge or freeze for 2 months.
- Best served warm with whipped cream or toasted pecans on top!
- Prep Time: 20 minutes
- Cook Time: 75
- Category: Breakfast
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 7 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
Keywords: old fashioned sweet potato tarts, sweet potato tart recipe, Southern dessert, mini sweet potato pies, homemade tarts, holiday baking, nostalgic desserts