The following is a sponsored.
Sweet potato pie is a staple at most Thanksgivings. Except for at my family's. For years we always went with traditional pumpkin pies. I never tried sweet potato until last year when I made Joy's Dad's Sweet Potato Pie in my Sundays With Joy Group. It's very similar to pumpkin pie... just better don't you think?
The only thing I am not super stoked on with most Thanksgiving Sweet Potato recipes is the marshmallows on top. I know... I'm weird. I love sweet potatoes. I love marshmallows. I just do not necessarily love them together.
I know what you are thinking... "You don't like them on top yet you are sharing tarts with a marshmallow topping?" -Yes, but no.
I topped these with my favorite frosting. It just so happens to have the texture of marshmallow fluff, and is meringue based so I can toast the top to give it the same effect.
Let me tell you... this is way better than store bought marshmallows. This is a mallow topped sweet potato dish I can get behind.
I love this topping so much and have used it in many recipes over the last few months, cupcakes, pies, and now tarts. It works so well, and the best part about this topping is, that I can safely make it without any fear of foodbourne illness. When making meringues it is really important that I use pasteurized egg whites. Luckily Davidson's Safest Choice offers me just that! I can safely consume the uncooked egg without fear of making my family sick.
Sweet Potato Tartlets with a Maple Marshmallow Topping
- 1 unbaked pie crust (Recipe can be found HERE)
- 1 cup of sweet potato puree
- 1 cup buttermilk
- 2 Davidson's Safest Choice Eggs
- 1/3 cup packed dark brown sugar
- 1/2 tsp ground cardamon
- 1/4 tsp ground cinnamon
- 1/2 tbs vanilla extract
- 1/4 tsp salt
- 2 room temperature Davidson's Safest Choice egg whites
- 1/4 cup sugar
- 1/2 tsp cream of tarter
- 1/4 tsp salt
- 3/4 cup pure maple syrup
- Preheat oven to 375.
- break small pieces of your pie crust off and press them into the bottoms of tartlets pans, or even muffin tins.
- In a medium mixing bowl whisk sweet potato, buttermilk, sugar, 2 eggs, cinnamon, cardamon, salt and vanilla together.
- Pour filling into prepared pie crusts.
- Bake for about 20 minutes or until the centers have set and the crust is starting to brown. Depending on the size of your pans the baking time may vary.
- To prepare topping, whip egg whites salt and cream of tarter on high speed.
- Once they become foamy, slowly pour in sugar.
- Bring your maple syrup to a low boil. Set aside.
- Once egg whites form soft peaks, keep your mixer on high and slowly pour in the hot maple syrup.
- Whip on high until it is glossy and the whites have formed stiff peaks.
- Dollop topping on top of each tartlet.
- Place tarts under the broiler for 60 seconds or until the tips of the topping have started to brown.