Thursday, January 10, 2013

Sweet Potato Tart with Pecan Crust and Toasted Marshmallows

Ingredients for Crust:
1 cup chopped pecans
1 cups graham cracker crumbs
¼ cup firmly packed light brown sugar
½ teaspoon ground cinnamon
5 tablespoons butter, melted

Ingredients for Filling:
1 cup cooked mashed sweet potatoes (about one large potato)
2 large eggs, lightly beaten
¼ cup firmly packed light brown sugar
3 tablespoons butter, melted
3 tablespoons heavy whipping cream
1 tablespoon honey
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves 

Ingredients for Topping:
1 cup miniature marshmallows


Preheat oven to 350 degrees.
In the work bowl of the food processor, combine pecans, graham cracker crumbs, brown sugar and cinnamon for crust. Pulse until mixture is crumbly. Add melted butter, pulsing just until mixture is moistened. Press crust mixture evenly into a 9-inch tart pan or pie plate. Place on a baking sheet.
Bake for 10 minutes. Let cool.
In a large bowl, combine sweet potatoes, eggs, brown sugar, melted butter, cream, honey, cinnamon, nutmeg, and cloves for filling. Beat at medium speed with an electric mixer until combined. Pour filing over cooled crust.
Bake until filling sets, approximately 35 minutes. Remove from oven and let cool on a wire rack for 15 minutes.
Increase heat in oven to broil. Arrange marshmallows on top of tart. Broil until lightly toasted, 1 to 2 minutes. Be careful not to burn marshmallows.

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