Derek's Delicious Sweet Potato Tartlets

Courtesy of our Member, Derek:


Sweet Potato Pie
from Good Housekeeping Magazine


2 cups mashed fresh or canned sweet potatoes
4 oz. cream cheese, softened
1 cup sugar
1/4 cup half-and-half
4 Tablespoons butter, melted
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 9-inch pie shell


1. Preheat oven to 350 degrees F.

2. In large bowl, with mixer on medium speed, beat sweet potatoes and cream cheese until smooth. Add sugar and half-and-half; beat 5 minutes or until sugar dissolves, scraping sides of bowl with rubber spatula. Add butter, eggs, vanilla, and cinnamon, and beat until blended. Pour mixture into pie shell.

3. Bake 1 hour or until filling is puffed and set around edge, but center jiggles slightly. Cool completely on wire rack.

To make into tartlets, roll out pie shell and cut out circles with a 2.5" round cookie or biscuit cutter. Press dough rounds into mini muffin tin and fill each with pie filling. Bake for 20 - 30 minutes until set. Cool in pan then remove to wire rack. (continue to re-roll pie dough scraps until you have cut out as many circles as you can)
 
If you still have some of our sweet potatoes left (they were plentiful this year, weren't they?), I suggest making these as a holiday dessert...or appetizer...or both! They were really that good.  Until next time...