Harvest Sweet Potato Pecan Pie Tarts
Celebrate the flavors of fall with these delightful Harvest Sweet Potato Pecan Pie Tarts, a bite-sized twist on classic holiday desserts. Creamy roasted sweet potato is blended with warm spices like cinnamon and nutmeg, rich brown sugar, and a hint of vanilla to create a luscious filling that nestles perfectly into buttery mini tart shells. Topped with a golden pecan streusel infused with maple syrup, these tarts strike the perfect balance between comforting sweetness and nutty crunch. With just 25 minutes of prep time and a stunning presentation, they’re the ideal dessert for Thanksgiving gatherings, autumn parties, or anytime you crave a cozy seasonal treat. Serve them warm or at room temperature for a dessert that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 1 large Sweet potato
- 6 tablespoons Butter
- 0.5 cup Brown sugar
- 3 tablespoons Heavy cream
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 1 pinch Salt
- 1 large Egg
- 12 pieces Mini tart shells (pre-made or homemade)
- 0.5 cup Pecans
- 2 tablespoons Maple syrup
- 2 tablespoons All-purpose flour
Instructions
Preheat your oven to 350°F (175°C).
Pierce the sweet potato with a fork several times and bake directly on the oven rack for approximately 45 minutes, or until tender. Allow to cool slightly.
Peel the sweet potato and mash it in a medium bowl until smooth.
In a saucepan over medium heat, melt 4 tablespoons of butter. Stir in the brown sugar until dissolved, then remove from heat and mix in the mashed sweet potato, heavy cream, vanilla extract, cinnamon, nutmeg, and salt. Stir until fully combined and smooth.
Lightly beat the egg in a separate bowl and stir it into the sweet potato mixture until incorporated.
Place the mini tart shells on a baking sheet. Spoon the sweet potato filling into each shell, filling them about 3/4 full.
In a small bowl, combine the remaining 2 tablespoons of butter (melted), chopped pecans, maple syrup, and flour to create a coarse streusel topping.
Sprinkle the pecan topping evenly over each tart.
Bake the tarts in the preheated oven for 20-25 minutes, or until the filling is set and the pecan topping is golden brown.
Cool the tarts on a wire rack for at least 15 minutes before serving. Enjoy your Harvest Sweet Potato Pecan Pie Tarts!
Nutrition Facts
Calories |
2828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.0 g | 236% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 527 mg | 176% | |
| Sodium | 1664 mg | 72% | |
| Total Carbohydrate | 269.7 g | 98% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 121.9 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 275 mg | 21% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 944 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
