Mini Sweet Potato Tarts
These mini pies are inspired by Sardinia’s sweet and savory baked creations but are made easier with ready-made pie crust or phyllo dough shells. There are a few traditional Sardinian dishes that use sweet potato as the filling—from baked tarts to ravioli-like stuffed pasta. Roasted sweet potatoes become very sweet and sticky as they cook, so you don’t need much additional sweetener to create these easy treats.
4 large sweet potatoes (red, white, yellow, or orange work)
1 large ready-made pie crust or 12 mini phyllo shells
2 tablespoons oatmeal
2 tablespoons pecans, crushed
2 tablespoons maple sugar or brown sugar
Preheat the oven to 375 degrees.
Bake potatoes with skin on for 45 minutes.
You can do this in advance.
When done and cool enough to handle, slip potatoes out of skins.
Potatoes will be soft; mash in a bowl.
Cut pie crust into six 3- to 4-inch rounds.
Press rounds into a muffin tin and freeze for at least 10 minutes.
Bake the crusts for 12 minutes at 375 degrees.
Meanwhile, combine oats, crushed pecans, and maple sugar together in a small bowl.
Remove crusts from oven and fill with mashed sweet potatoes.
Bake for 10 more minutes.
Remove from oven and top with nut and oat crumble.
Bake mini pies for another 10 minutes, or until the crust is golden brown.
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