Mini Sweet Potato Tarts
Delicious gluten-free, vegan take on sweet potato pie.
Sweet potatoes are highly nutritious! They are rich in fiber, vitamins and minerals and have been proven to aid with a healthy immune system, gut, vision, reproductive system, heart, and kidneys 😍
These sweet potato tarts are a tasty holiday season dessert 😋
1 cup pecans
1 tablespoon maple syrup
1 tablespoon coconut oil , melted
pinch sea salt
1 large sweet potato, diced
2 to 4 tablespoons coconut milk
2 tbsp coconut oil , melted
3/4 cup Medjool dates , pitted
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
Coconut Whipped Cream Topping:
1 can coconut cream or milk (refrigerate overnight)
1.5 tbsp pure maple syrup
1/2 tsp vanilla extract
-Steam the diced sweet potato for 10 mins, until tender. Then set aside.
-Line a muffin tin with 9 parchment cups, and set aside.
-In a food processor, combine the pecans, maple syrup, coconut oil, and sea salt together. Pulse until mixture turns into crumbles. -Scoop the dough evenly into the 9 parchment cups and use a spoon to press down and form a crust for each cup.
-Place the pan in the fridge to set while you prepare the filling.
-For the filling, place 1 heaping cup of the steamed sweet potato in the food processor and blend until smooth.
-Add 2 tbsp coconut milk and the rest of the filling ingredients, blend until smooth. Add more milk if needed to get a smooth texture.
-Remove the crusts from the fridge, and spoon the batter evenly into the 9 cups. Smooth the tops, then place in the freezer to set (at least 2 hrs, although best if overnight)
-To make the coconut cream topping, take the can of coconut milk/cream and scoop out the hardened part into a mixing bowl.
-Add maple syrup and vanilla and mix with a handheld mixer until smooth. (if you don't have a mixer, blend in a food processor)
-When you're ready to serve, top with coconut whipped cream and a sprinkle of pumpkin pie spice