So remember when I hosted my first Thanksgivings? Yeah – it feels like a BAH-zillon years ago. And for the record – BAH-zillion is the correct technical term. Hard to believe it’s been a month since I cooked my first turkey. After the craziness that was my 34th Birthday and documenting Week in the Life, I realized I didn’t share the dessert I made – Sweet Potato Tarts. Trust me – they are Sweet Potato Good. So for all my friends south of the border, here is a dessert option for American Thanksgiving.
5 medium sweet potatoes
1 cup of brown sugar
1 cup whipping cream
1 cup of orange juice
1 tsp vanilla extract
1/2 tsp salt
1/4 tsp ground nutmeg
1 tsp cinnamon
24 frozen mini tart shells
1. Preheat oven to 400 F. Roast sweet potatoes in the oven for 45-60 minutes until a knife slides through the centre easily. Remove from oven and allow to cool.
2. Scrape potato flesh into a bowl and mash until smooth. Careful – as the potatoes are hot, hot, hot!
3. Combine potato puree brown sugar, cream, juice, eggs, vanilla, salt, nutmeg and cinnamon. Whisk togther. Arrange tarts shells on a baking sheet and pour filling into shells.
4. Bake tarts for 35 minutes or until filling is puffed around the edges and set in the centre. Transfer to a rack to cool. Serve with lime whipped cream and enjoy! Seriously – I bet you can’t have just one 😉 You’re welcome – see you at the gym!