Candied Yam Tartlettes were destined for a traditional praline topping, but I was crunched for time so made do with a sprinkle of brown sugar. The richness of the pastry and the savory sweet candied yams worked perfectly together! These babies are not diet friendly in any way, but c’maan. It’s Thanksgiving.
I found an interesting and simple pastry recipe on allrecipes.com and tested it out a batch of tartlettes earlier in the week – half with all flour and half with a flour/cornmeal mix. The flour/cornmeal mix was the clear favorite (with an absolute WINNER stamp of approval from my brother, Ryan).
These were a big hit! Recipe below the photos. {xo celine}
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Candied Yam Tartlettes
(tartlette shells adapted from this recipe)
- 3 ounces of cream cheese, softened (I used light cream cheese to try and save some cals)
- 1/2 cup butter, softened (I use less than 1/2 cup and they turn out fine)
- 1/2 cup all purpose flour
- 1/2 cup cornmeal
- can of yams in syrup
- brown sugar
- mini marshmallows
Blend cream cheese and butter. Mix in flour and cornmeal until just blended. Form into a log 2 inches in diameter. Wrap tightly with plastic wrap and refrigerate for at least an hour. (I was short on time stuck the log in the freezer.) When ready to bake, preheat oven to 325 degrees F and slice the log into 1/4 – 1/2 inch slices. Press the slices into your muffin tin (make a pie edge if it’s soft enough!) and poke the bottoms with a fork. Bake until lightly brown (mine are a little overdone).
Drain the can of yams as the tartlette shells are baking. Save the syrup. Using an immersion blender, blender, or mixer, whip the yams in a bowl. Use the syrup to thin it out as necessary. The yams should be smooth but not runny. Heat the yams a bit before you’re ready to serve and pipe a fat dollop onto each shell. Sprinkle brown sugar on the top of all Candied Yam Tartlettes and press 1-3 mini marshmallows on each (up to five fit in a regular cupcake sized tartlette if you can press the crust up the sides). Broil or place on the top rack of a 350 degree F oven just until the marshmallows are toasted.
4 Comments on "recipe: candied yam tartlettes"
Wow – you make it look so easy! I can't wait to try these.
Hi Celine
I am going to try these yummy yam tarts for Thanksgiving. They look like dessert!
Love auntie Erin
Oh my goodness! Your recipes looK like pure heaven! I had the lapband doNe and I’ve been worried about over eating. With your dishes I can eat and be happy! Thank you so much for sharing your thanksgiving ideas. They will be put to good use this year!
Great post over again. Thumbs up.