Sweet Potato Praline Tarts

Name: Sweet Potato Praline Tarts
Prep time: 3 h 13 min
Cook time: 3 h 13 min
Yield: 1 serving
Ingredients: For the tarts; ½ cup butter; 1 cup light brown sugar; 2 eggs; 1 teaspoon vanilla; 1 cup mashed sweet potatoes; 1 cup flour; ½ teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground nutmeg; For the praline icing:; ½ cup butter; 1 cup light brown sugar; ¼ cup half and half; 2 cups powdered sugar; For the praline pecans:; 2 teaspoons butter; 2 tablespoons brown sugar; 1 cup roughly chopped pecans; sea salt

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Prep Time
3 hrs 13 mins
Cook Time
3 hrs 13 mins
Course
Dessert

Sweet Potato Praline Tarts

Liam Chen

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These Sweet Potato Praline Tarts are surprising. Surprisingly moist, surprisingly rich, surprisingly delicious. Add them to your dessert arsenal, today!

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Ingredients

For the tarts or bars:
½ cup butter softened
1 cup light brown sugar packed
2 eggs
1 teaspoon vanilla
1 cup mashed sweet potatoes you could also use canned, fresh mashed or pureed pumpkin
1 cup flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
For the praline icing:
½ cup butter
1 cup light brown sugar packed
¼ cup half and half
2 cups powdered sugar
For the praline pecans:
2 teaspoons butter
2 tablespoons brown sugar
1 cup roughly chopped pecans
sea salt a pinch

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Instructions

For the tarts (or bars). Preheat oven to 350°F. Spray with baking spray or butter and flour a 13x9x2" pan or 2 - 9" tart pans with removable bottoms or 8 - 4" individual tart pans. You can also use one 9 or 10" spring form pan for a deeper tart.
In a large bowl, cream together butter and sugar using an electric mixer. Add eggs and vanilla extract, mix to combine. Add sweet potatoes; mix well.
In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; mix to combine. Slowly add flour mixture to butter mixture; mix well.
Pour batter into prepared pan(s); spread evenly. Bake 15-20 for individual or 20-25 minutes for 13x9 inch pan, or until a toothpick inserted in center comes out clean. While bars (or tarts) are baking prepare pecans and praline icing. Allow tarts (bars) to cool in pan(s) for 15-20 minutes before topping with icing.
For the praline icing. Combine butter and brown sugar in a sauce pan over medium high heat; bring to a boil. Lower heat to medium low and continue to boil for 2 minutes, stirring frequently.
Add half & half and return to boil, stirring constantly. Removed from heat.
Gradually add powdered sugar stirring until incorporated. Beat mixture until smooth. Pour icing over cake and spread with a knife to cover*. Scatter with pecans. Let icing cool and set completely before cutting into slices or squares.
For the praline pecans. Line a sheet pan with aluminum foil and oil lightly or spray with cooking spray.
Place butter and brown sugar in a microwave-safe bowl. Cook for 40 seconds, stirring after 20 seconds. Add pecans, stir to coat.
Turn out onto prepared pan . Bake 10-15 minutes, stirring every 5 minutes until deep golden. Remove from oven, add a pinch of sea salt and stir to separate. Cool.

Notes

* ~ For the small individual tarts, I iced them as directed above (without the pecans) but reserved a bit of the icing to drizzle over each one after plating, then topped with the pecans.