Southern Sweet Potato Tart Food

SOUTHERN SWEET POTATO TART

Steps:

• Preheat oven to 400°. Place potatoes on a foil-lined baking sheet. Bake until tender, 40-50 minutes., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. tart pan with removable bottom. Press onto bottom and sides of pan; trim edges to edge of pan. Refrigerate while preparing filling., Remove potatoes from oven; increase oven setting to 425°. When potatoes are cool enough to handle, remove peel and place pulp in a large bowl; beat until smooth (you will need 1 cup mashed). Add butter, brown sugar, flour, pie spice and salt; beat until blended. Beat in egg, cream and bourbon. Pour into crust. Bake on a lower oven rack 15 minutes., Meanwhile, for topping, mix butter, brown sugar and corn syrup until blended. Stir in pecans., Remove pie; reduce oven setting to 350°. Spoon topping evenly over pie. Bake until a knife inserted in the center comes out clean, 8-10 minutes. , Cool on a wire rack. Serve within 2 hours or refrigerate, covered, and serve cold.

SWEET POTATO TARTLET

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, mix together butter and brown sugar until it becomes a sand-like texture. Add eggs and beat with electric mixer. Add whipping cream and vanilla extract; mix until smooth. Add in flour, salt, cinnamon, allspice, and nutmeg.
• Scoop out the inside of the sweet potatoes and transfer them to a medium bowl and mash. Once mashed, add potatoes into the flour mixture and blend with electric mixer.
• Roll out the dough and with tartlet pans, divide the dough into 12 (4-inch) rings. Spray the tartlet pans with nonstick cooking spray and insert dough. Cut off excess dough with a knife.
• With an ice cream scooper, scoop out potato mixture; about 1/4 cup each and place into tartlet pans.
• Bake for 30 minutes. Once cooled, garnish with whipped cream.

SWEET POTATO TARTS

Steps:

• Preheat oven to 350°. In a medium bowl, beat sweet potato, egg, brown sugar, cream, melted butter, vanilla, cinnamon, nutmeg, and cloves at medium speed with an electric mixer until smooth. Divide mixture evenly among Toasted Coconut Tart Shells; sprinkle with Walnut-Crumb Topping. Bake until set, approximately 20 minutes. Let cool 5 minutes before serving.
• In the work bowl of a food processor, pulse together flour, coconut, sugar, and salt. Add butter, pulsing until crumbly. With processor running, gradually add 3 to 4 tablespoons water until a dough forms. Turn dough out onto a lightly floured surface; shape into a disk. Cover with plastic wrap, and refrigerate 1 hour. Preheat oven to 350°. On a lightly floured surface, roll dough 1⁄4 inch thick. Cut into 6 (5x3-inch) rectangles. Place 1 rectangle in each of 6 (41⁄2x21⁄2-inch) removable-bottom tart pans. Top each with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights. Bake until edges are light golden brown, approximately 18 minutes. Carefully remove paper and weights. Let cool approximately 15 minutes before filling.
• In a medium bowl, combine flour, walnuts, brown sugar, butter, cardamom, and cinnamon with fingertips until crumbly.

ROAST SWEET POTATO & ONION TART WITH GOAT'S CHEESE

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat 2 tbsp of the oil in a large non-stick frying pan and cook the onions over a low heat for 20-25 mins or until well softened and lightly browned. Add the vinegar and cranberry sauce, and simmer for 5-10 mins more, stirring until almost all the liquid has disappeared. Leave to cool.
• Meanwhile, put the sweet potatoes in a bowl and toss with the remaining oil, 1/2 tsp salt, 1/2 tsp pepper and the chilli flakes. Arrange on a baking tray and cook for 20 mins, turning halfway, until softened and lightly browned. Leave to cool.
• Reduce oven to 180C/160C fan/gas 4. Line two large baking trays with baking parchment and unroll the pastry sheets on top - trimming the edges neatly at this point will encourage a good rise. Leaving a 2cm gap around the edge, spread the onions over the pastry, then top with the sweet potatoes and goat's cheese. Brush the beaten egg around the border of the pastry and bake in the oven for 35-40 mins or until the pastry is golden and crisp, swapping the shelves after 20 mins.
• Scatter over the thyme, then cut each tart into quarters (or smaller pieces if serving more). Serve with a large leafy salad.

SWEET POTATO TART

Steps:

• In a food processor, combine the flour, brown sugar, butter and pecans. Cover and pulse until blended. Add egg, pulsing until mixture forms a soft dough. Press onto the bottom and up the sides of a 9-in. fluted tart pan with removable bottom. , Place pan on a baking sheet. Bake at 400° for 8-10 minutes or until lightly browned. Cool on a wire rack. Reduce heat to 350°., Drain sweet potatoes, reserving 1/4 cup liquid. Place potatoes in a food processor; cover and process until pureed. Add the brown sugar, milk, egg whites, yogurt, flour, cinnamon, ginger, nutmeg, cloves and reserved liquid; cover and process until blended., Pour into crust. Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator. Garnish with whipped topping if desired.

SOUTHERN SWEET POTATO TART

Steps:

• Preheat oven to 400°. Pierce potatoes several times with a fork; place on a foil-lined baking sheet. Bake until tender, 40-50 minutes., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. tart pan with removable bottom. Press onto bottom and up side of pan; trim edge to edge of pan. Refrigerate while preparing filling., Remove potatoes from oven; increase oven setting to 425°. When potatoes are cool enough to handle, remove peel and place pulp in a large bowl; beat until smooth (you will need 1 cup mashed). Add butter, brown sugar, flour, pie spice and salt; beat until blended. Beat in egg, cream and bourbon. Pour into crust. Bake on a lower oven rack for 15 minutes., Meanwhile, for topping, mix butter, brown sugar and corn syrup until blended. Stir in pecans., Remove pie; reduce oven setting to 350°. Spoon topping evenly over pie. Bake until a knife inserted in the center comes out clean, 8-10 minutes. , Cool on a wire rack. Serve within 2 hours or refrigerate, covered, and serve cold.

SWEET POTATO TART

Steps:

• In a food processor, combine the flour, butter, and salt, and pulse until the mixture is very coarse. Pour the flour/butter into a large bowl and add the ice water. Pour out onto a clean, flat surface into a large log. Using the palm of your hand, gently push and pull the mixture to form it into a dough.
• Do not knead, you are just slightly manipulating it. Form into a disc and wrap. Chill. Roll out on floured surface and place in greased 9-inch tart pan. Blind bake tart shell for 10 minutes in a 350 degree F oven.
• In a mixing bowl, combine sweet potato puree, eggs, sugar, orange juice, heavy cream, butter, and spiced thoroughly. Pour sweet potato mixture into tart shell and return to 350 degree F oven and bake for 25 minutes or until center is set. Let cool.
• Whip cream, cinnamon, and sugar to desired consistency.

SWEET POTATO TARTLETS

Steps:

• To make filling: Heat oven to 400 degrees. Prick potatoes. Place on baking sheet; bake about 40 minutes, or until soft. When cool enough to handle, peel and mash.
• Transfer mashed potatoes to an electric mixer; beat on low speed for 1 minute. Whisk together egg, cream, molasses, and vanilla. Add to potatoes; mix on low speed, 1 to 2 minutes. Mix in remaining filling ingredients. Let stand until crusts are ready.
• To make the topping and crust: Begin by making pecan praline. Place 1/2 cup pecans on a large parchment-lined baking sheet. In a small heavy saucepan, combine granulated sugar and 2 tablespoons water. Cook over low heat until sugar dissolves. Cover and bring to a boil. Leave cover on until condensation washes down insides of pan. Uncover, adjust heat to medium, and cook, swirling pan occasionally, until sugar turns amber. Pour caramel over pecans; let cool about 1 hour. Chop praline into small pieces.
• Meanwhile, heat oven to 350 degrees. In a baking pan, toast remaining 3/4 cup pecans for about 7 minutes, turning once. Let cool completely. Transfer to a food processor, and process to a fine powder; add butter, brown sugar, flour, salt, and cinnamon. Pulse until well combined.
• Set aside 1/2 cup of the mixture to use for topping. Divide the rest among 3-inch tart tins; press into tins. Refrigerate on a baking sheet for 30 minutes. Prick crusts with a fork, and bake 5 minutes.
• Transfer tart tins to a work surface, and divide sweet-potato filling evenly among them. Crumble reserved topping into small pieces between your fingers, and mix in half the chopped pecan praline. Sprinkle this topping over sweet-potato filling, avoiding edges of the crust. Place tarts on a baking sheet, transfer to oven, and bake for 25 to 35 minutes, until tarts are puffed and golden brown. Transfer to a wire rack to cool 15 to 20 minutes, then unmold and let cool to room temperature. Sprinkle remaining pecan praline over tarts, and serve.

SOUTHERN COMFORT SWEET POTATOES

Steps:

• Preheat oven to 350F.
• Put sweet potatoes in a large bowl and mash well.
• Keep mashing, adding in the butter, cinnamon, orange juice, eggs, salt, and Southern Comfort.
• Put mixture in a 2 quart casserole dish.
• Combine the pecans and brown sugar together in a small bowl, and sprinkle over the sweet potato mixture.
• Bake 30 to 40 minutes, or until the center has set and the edges are light brown.

SOUTHERN SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place potatoes on a foil- or parchment-lined baking sheet.
• Bake in the preheated oven until very tender, 1 to 1 1/2 hours. Remove from the oven and allow to cool briefly, about 5 minutes. Peel.
• Transfer peeled sweet potatoes into a large bowl of an electric mixer fitted with beaters or a whisk attachment. Mix on low speed to begin mashing them. Add 1/2 cup butter and mix until absorbed. Add white sugar, honey, brown sugar, 1 3/4 teaspoon salt, and 3/4 teaspoon nutmeg; mix until thoroughly blended. Add eggs and vanilla and beat on medium speed for 2 minutes.
• Reduce mixer speed to low and slowly add the heated milk. Taste and adjust salt and nutmeg if needed.
• Grease a 9x13x2-inch baking dish with 1 tablespoon softened butter and pour potato mixture into it.
• Pour brown sugar, flour, cinnamon, nutmeg, and salt for topping into a mixing bowl and mix well. Use your fingers to work the chilled butter into the mixture until it resembles oatmeal with some pea-sized pieces of butter in it. Stir in the pecan pieces and mix well. Sprinkle the mixture evenly over the top of the sweet potatoes.
• Bake in the preheated oven until topping is golden brown and crisp and sweet potatoes are set, but still slightly loose in the center, 30 to 45 minutes.

SOUTHERN SWEET POTATOES

Steps:

• Rinse the potato slices in ample water and drain.
• Place in a 2 qt covered saucepan and add the water, sugar, and butter.
• Cover and simmer until very tender, about 30 minutes.
• Do not stir during the cooking process.