*For the Filling*
2 sm Sweet potatoes
1 lg Egg; lightly beaten
1/4 c Heavy cream
2 tb Unsulfured molasses
1 ts Pure vanilla extract
1/4 c Light brown sugar; packed
1/8 ts Salt
1/4 ts Ground ginger
1/4 ts Ground cinnamon
1 pn Ground cloves
1 pn Allspice
*For the Praline Topping
-and Crust*
1 1/4 c Pecans
1 c Granulated sugar
10 tb Unsalted butter; cut into
-small piece
3/4 c Light brown sugar
1 1/4 c All-purpose flour
2 tb All-purpose flour
1/2 ts Salt
1/4 ts Cinnamon
To make the filling: Heat oven to 400 degrees. Prick sweet potatoes. Place
on a baking sheet and bake for 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 parchemnt-lined baking sheet. In a small 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 inside of pan. Uncover, adjust heat to medium, and cook,
swirling pan occassionally, until sugar turns amber. Pour caramel over
pecans; let cool about 1 hour. Chop praline into small pieces. Heat oven to
350 degrees. On a rimmed baking sheet, 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. Poke crusts with a
fork, and bake for 5 minutes. Place tart tins on a work surface and spoon
sweet-potato filling into each. Crumble reserved topping into small pieces
and mix in half the chopped pecan praline. Sprinkle this topping over the
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.
Unmold and let cool to room teperature. Sprinkle the remaining pecan
praline over tarts and serve.
Yields
12 Servings