These sweet potato tarts can be a perfect Thanksgiving Leftover Makeover using cooked sweet potatoes. Great as an appetizer or snack, they are simple to make using frozen fillo dough cups filled with a quick and easy sweet potato mixture. Then finished with pecan topping and marshmallows, they are baked up to crunchy perfection in under 15 minutes.
INGREDIENTS
30 fillo dough cups
1 cup mashed sweet potatoes
2 tablespoons dark brown sugar
3 tablespoons melted butter
2 tablespoons heavy cream
¼ teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon grated nutmeg
¼ teaspoon kosher salt
1 egg, lightly beaten
Topping
¼ cup flour
¼ cup packed dark brown sugar
2 tablespoons chopped pecans
1/4 teaspoon kosher salt
2 tablespoons unsalted butter, cubed and chilled
¼ cup mini marshmallows
Preheat oven to 350⁰F. Put fillo dough cups on a parchment-lined baking sheet. Combine the sweet potatoes, brown sugar, butter, cream, vanilla, cinnamon, nutmeg, salt, and egg. Fill each cup ¾ full of the sweet potato filling.
To make the topping: Combine the flour, sugar, pecans, salt, and butter, Top each with one teaspoon topping and a couple of marshmallows. Bake until marshmallows are lightly browned, 12-15 minutes. Serve immediately.
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