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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free ginger snaps in this dish.

 

"Oh so good to eat,
knock me off my feet,
Sweet Potato Pie!"
-From the poem Sweet Potato Pie by Kiera R. Lewis

The refrigerator light goes on...

Sweet potato pie is a great dessert, especially at the holidays. These tarts are perfect for your Thanksgiving or holiday meal.

Those with Celiac disease can use the Mi-Del gluten free ginger snaps for this recipe. They work great.


 

Sweet Potato Tarts

Servings: 12 | Serving size: 1 tart

Cooking Time: 120 Minutes

This recipe can be easily multiplied and keeps well, refrigerated, 2-3 days.

Sweet Potato Tarts recipe from Dr. Gourmet

Ingredients

  • 4 quarts water
  • 20 ounces sweet potato
  • 4 ounces ginger snaps or gluten-free ginger snaps
  • 1 Tbsp maple syrup
  • 3/4 cup 2% milk
  • 1/2 tsp ground nutmeg
  • 2 Tbsp granulated stevia
  • 2 tsp vanilla extract
  • 1/8 tsp salt
  • 2 large eggs (separated)

Preheat the oven to 325F.

Place the water in a large pot over high heat.

Add the sweet potato and when the water comes to a boil reduce to simmer.

Cook the potato for about 40 minutes until a knife slips easily into the center.

Remove to a paper towel and let cool.

While the potato is cooking, place the ginger snaps in a food processor fitted with a steel blade and process until they are medium-sized crumbs.

Pulse the processor blade while drizzling in the maple syrup.

Line a standard size muffin tin with 12 muffin papers (preferably foil papers).

Distribute the ginger snap mixture evenly between the muffin papers and pat down gently.

Place the pan in the oven and cook for ten minutes. Remove from the oven.

Mash the sweet potato until smooth.

Whisk in the milk, nutmeg, Zsweet, vanilla extract, salt and egg yolks.

In a separate bowl, whisk the egg whites until they form stiff peaks.

Gently fold the egg whites into the sweet potato mixture.

Scoop the batter into the muffin cups and bake for 40 minutes.

Let cool and then chill before serving.

Nutrition Facts

Serving size: 1 tart

Servings: 12

Amount Per Serving

Calories 119 Calories from Fat 20
  % Daily Value
Total Fat 2g 3%
    Saturated Fat <1g 3%
    Monounsaturated Fat 0g
    Trans Fat 0g
Cholesterol 36mg 12%
Sodium 75mg 3%
Total Carbohydrates 22g 7%
    Dietary Fiber 2g 7%
    Sugars 4g
Protein 2g
Vitamin A 4% Vitamin C 13%
Calcium 3% Iron 10%
Vitamin K 1 mcg Potassium 447 mg
Magnesium 12 mg