Sweet Potato Tartlets | Favorite Fall Hors d’oeuvres

LAST UPDATED: Nov 18, 2019 | PUBLISHED: Oct 12, 2012 | By: Julie Blanner
 
This time of year, I’m craving all things Fall. Warm comfort foods are a must!  For easy entertaining, I love bite sized hors d’oeuvres, making phyllo cups a favorite for stuffing in my kitchen.  Have you ever had Ruth’s Chris Sweet Potato Casserole?  A little twist on that favorite makes these bite sized sweet potatarter torts that I liken to an  autumnal s’more. They can be served warm or at room temperature.
 
 
2 mashed sweet potatoes
1 c sugar
1/2 tsp salt
1 tsp vanilla
2 eggs
1/2 c butter, melted
 
Preheat oven to 350 degrees.  Peel and cube sweet potatoes, boil 20 minutes/until tender and toss in your mixing bowl.  Add ingredients above and mix well.
 
In a separate bowl, combine:
1 c brown sugar, packed
1/3 c flour
1/4 c chopped pecans
1/4 c butter, melted
 
Place phyllo cups on cookie sheets and fill, using a teaspoon, with sweet potato mixture.  Top with pecan mixture and bake 10-12 minutes.

 

 
 
I love using tarnished silver in the Fall.  Oh, and that tablecloth?  That’s my favorite wool blanket.  It’s also a Fall staple!

 

 
At a recent tasting, I was offered sweet potatoes in a form I had not seen before-a tartlet! After one taste, I knew I had to find a way to recreate the bite sized joys. Consider this your autumn version of a s’more and enjoy!
 

 

 
Click recipe card above to enlarge/print
 
 
 
Yields 75
Hands on time 25 minutes
 
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