Individual Sweet Potato Crostatas
Delight in the rustic charm of Individual Sweet Potato Crostatas—miniature free-form pies with a cozy, homemade feel. These handheld treats feature a buttery, flaky crust encasing a rich, spiced sweet potato filling sweetened with maple syrup and infused with cinnamon, nutmeg, and vanilla. Perfectly portioned for individual servings, they’re a show-stopping dessert for Thanksgiving, holiday gatherings, or any cozy night in. The crostatas are brushed with an irresistible golden egg wash and can be adorned with a sprinkle of coarse sugar for an extra touch of sweetness and crunch. Serve them warm or at room temperature for a comforting dessert that combines the elegance of a tart with the heartwarming flavors of fall.
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 15 grams Granulated sugar
- 1 teaspoon Salt
- 170 grams Unsalted butter (cold, cubed)
- 60 ml Ice water
- 500 grams Sweet potatoes (peeled, diced)
- 60 ml Maple syrup
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Vanilla extract
- 1 whole Egg (for egg wash)
- 1 tablespoon Milk or water
- 15 grams Coarse sugar (optional, for topping)
Instructions
In a large mixing bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the flour mixture until it resembles coarse crumbs.
Drizzle the ice water over the dough, one tablespoon at a time, and mix just until the dough comes together. Divide the dough into 6 equal portions, flatten each into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium saucepan, add the diced sweet potatoes and enough water to cover them. Bring to a boil and simmer until tender, about 10-12 minutes. Drain and let cool slightly.
Using a potato masher or fork, mash the sweet potatoes until smooth. Stir in the maple syrup, cinnamon, nutmeg, and vanilla extract until well combined. Set aside.
On a lightly floured surface, roll each dough disc into a rough 6-inch circle. Transfer to the prepared baking sheet.
Spoon a generous amount of the sweet potato filling into the center of each circle, leaving a 1-inch border around the edges.
Gently fold the edges of the dough over the filling, pleating as needed to enclose it while leaving the center exposed.
In a small bowl, whisk together the egg and milk (or water) to make the egg wash. Brush it over the edges of each crostata and sprinkle with coarse sugar if desired.
Bake the crostatas in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
Remove from the oven and let cool slightly before serving. Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
2942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.1 g | 187% | |
| Saturated Fat | 89.4 g | 447% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2739 mg | 119% | |
| Total Carbohydrate | 371.6 g | 135% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 106.4 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 294 mg | 23% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2094 mg | 45% | |
*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.
