| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts | 12 | Servings | |
INGREDIENTS
| For the Filling | ||
| 2 | Sweet potatoes | |
| 1 | Egg, lightly beaten | |
| 1/4 | c | Heavy cream |
| 2 | T | Unsulfured molasses |
| 1 | t | Pure vanilla extract |
| 1/4 | c | Light brown sugar, packed |
| 1/8 | t | Salt |
| 1/4 | t | Ground ginger |
| 1/4 | t | Ground cinnamon |
| 1 | pn | Ground cloves |
| 1 | pn | Allspice |
| For the Praline Topping | ||
| and Crust | ||
| 1 1/4 | c | Pecans |
| 1 | c | Granulated sugar |
| 10 | T | Unsalted butter, cut into |
| small piece | ||
| 3/4 | c | Light brown sugar |
| 1 1/4 | c | All-purpose flour |
| 2 | T | All-purpose flour |
| 1/2 | t | Salt |
| 1/4 | t | Cinnamon |
INSTRUCTIONS
To make the filling: Heat oven to 400 degrees. Prick sweet potatoes. Place on a baking sheet and bake for 40 minutes or until soft. When cool enough to handle, peel and mash. Transfer mashed potatoes to an electric mixer; beat on low speed for 1 minute. Whisk together egg, cream, molasses and vanilla. Add to potatoes; mix on low speed, 1 to 2 minutes. Mix in remaining filling ingredients. Let stand until crusts are ready. To make the topping and crust: Begin by making pecan praline. Place 1/2 cup pecans on a large parchemnt-lined baking sheet. In a small saucepan, combine granulated sugar and 2 tablespoons water. Cook over low heat until sugar dissolves. Cover and bring to a boil. Leave cover on until condensation washes down inside of pan. Uncover, adjust heat to medium, and cook, swirling pan occassionally, until sugar turns amber. Pour caramel over pecans; let cool about 1 hour. Chop praline into small pieces. Heat oven to 350 degrees. On a rimmed baking sheet, toast remaining 3/4 cup pecans for about 7 minutes, turning once. Let cool completely. Transfer to a food processor and process to a fine powder; add butter, brown sugar, flour, salt and cinnamon. Pulse until well combined. Set aside 1/2 cup of the mixture to use for topping. Divide the rest among 3-inch tart tins. press into tins. Refrigerate on a baking sheet for 30 minutes. Poke crusts with a fork, and bake for 5 minutes. Place tart tins on a work surface and spoon sweet-potato filling into each. Crumble reserved topping into small pieces and mix in half the chopped pecan praline. Sprinkle this topping over the sweet-potato filling, avoiding edges of the crust. Place tarts on a baking sheet, transfer to oven, and bake for 25 to 35 minutes, until tarts are puffed and golden brown. Transfer to a wire rack to cool 15 to 20 minutes. Unmold and let cool to room teperature. Sprinkle the remaining pecan praline over tarts and serve. Posted to MC-Recipe Digest V1 #197 Date: Mon, 12 Aug 1996 22:21:44 -0800 From: Kristine <[email protected]>
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Nutrition (calculated from recipe ingredients)
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Calories: 363
Calories From Fat: 174
Total Fat: 20.2g
Cholesterol: 51.5mg
Sodium: 156.8mg
Potassium: 131.7mg
Carbohydrates: 43.4g
Fiber: 1.9g
Sugar: 17.2g
Protein: 3.8g