DES Sweet potato tart with pecan crust and toasted marshmallows

Sweet Potato Tart with Pecan Crust and Toasted Marshmallows



1   cup chopped pecans

1   cup graham-cracker crumbs

1/4   cup firmly packed light brown sugar

1/2   teaspoon ground cinnamon

5   tablespoons butter, melted


1   cup cooked mashed sweet potatoes (about 1 large potato)

2   large eggs, lightly beaten

1/4   cup firmly packed light brown sugar

3   tablespoons butter, melted

3   tablespoons heavy whipping cream

1   tablespoon honey

1/2   teaspoon ground cinnamon

1/4   teaspoon ground nutmeg

1/4   teaspoon ground cloves


1   cup miniature marshmallows


Preheat oven to 350° 

In the work bowl of a 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 bottoms and up sides of 5 (4 1/2-inch) removable-bottom tart pans or 1 (9-inch) tart pan. 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. Divide sweet-potato mixture evenly among cooled crusts.

Bake until filling sets, approximately 25 minutes for individual tarts or 35 minutes for 9-inch tart. Remove from oven, and let cool on a wire rack for 15 minutes.

Increase heat in oven to broil. Arrange marshmallows on top of tarts. Broil until lightly toasted, 1 to 2 minutes. (Be careful when broiling. It's easy to burn marshmallows.)

Serving Size:   5 (4 1/2-inch) tarts or 1 (9-inch) tart