Mini Paleo Sweet Potato Tarts
These adorable Mini Paleo Sweet Potato Tarts are the perfect little treats for the holiday season. So yummy and fun to eat!
Nutrition Facts
Ingredients
Instructions
Preheat oven to 350 degrees F, and grease a 12-cup muffin tin with coconut oil.
Place all ingredients for the crust in a food processor and pulse several times to mix together. Mold the mixture with your hand to see if it can form a dough. If it's too dry, add more coconut oil until it reaches the right consistency.
Drop 2 rounded tablespoons of the dough into each muffin cup. Use your hands to press the dough to the bottom and the sides to form a shell.
Bake for 5 minutes. Remove from the oven and let cool for 5 minutes.
Place all ingredients for the Sweet Potato Filling in a blender and blend just until mixed.
Use a spoon to fill each shell with the filling. You can let it overfill a bit to get a puffy filling look.
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Reviews from the Original Source
These were exquisite. Made them for Friendsgiving and they were a hit. Both the crust and the filling were delish. I made a few substitutions - forgive me, not paleo. Used heavy cream in lieu of almond milk. Substituted dates for maple syrup. Topped with whipped cream. Thanks so much for this.
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