Author Notes
I love Sweet Potato Pie but a slice can be too much for me. I was going to make tarts but decided on tartlets.
I tried for less sweet and less spicy so the lovely roasted sweets could shine. I love brown butter and used it in the crust and in the filling.
We never had the marshmallow sweet potatoes growing up, instead my mother roasted them in orange juice. So I added Grande Marnier to this recipe for the orange note , cardamom as the spice along with a touch of black pepper.
These bites are sweet but not too. They can be a canapé along side spiced nuts or paired with good ham. I think they could also be served with a cheese course. Or just something sweet served with coffee.
I hope you enjoy them!
—Annie stader
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Ingredients
- Brown Butter Pate Brisee
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8 ounces
Brown butter frozen cut into bits
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2 1/2 cups
All purpose flour
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1/2 cup
Ice water
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1 teaspoon
Kosher salt
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1 teaspoon
Raw sugar ground fine
- Sweet Potato Filling
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2
Eggs
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1/2 cup
Creme Fraiche
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1
Vanilla bean seeded
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3/4 teaspoon
Kosher salt
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3/4 cup
Brown sugar ( not packed)
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1/8 teaspoon
Fresh ground black pepper
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1/8 teaspoon
Cardamom
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3 tablespoons
Grande Marnier
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2 cups
Roasted sweet potatoes
Directions
- Brown Butter Pate Brisee
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In the bowl of a food processor pulse four,salt, and sugar. Drop the butter in and pulse until the mixture is a coarse meal.
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Add water in a slow stream until it forms a ball.
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Gather it up and form a disc. Wrap in plastic and refrigerate for at least two hours. Overnight is fine.
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Roll crust thin, about an 1/8 of an inch.
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Cut them out with a 2 1/2 inch cutter. Fit the dough into the cups of a tartlet pan.
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Fill each tart with a tablespoon of the sweet potato mixture.
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Bake in a 350 degree oven for 35 minutes. Cool on a rack and remove from pan.
- Sweet Potato Filling
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Roast 3 sweet potatoes in a 350 degree oven for about 1 1/2 hours. Scoop out the flesh to make 2 cups.
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Put all of the ingredients except the sweet potatoes in the bowl of a food processor. Blend thoroughly. Add sweets and purée.
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* I think roasting the potatoes really contributes to the flavor.*
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