Sweet Potato Tartlets | Favorite Fall Hors d’oeuvres

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  • 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!


    Yields 75
    Hands on time 25 minutes
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