Sweet Potato Meringue Tartlets

I'm not a particularly picky eater, but there are a few things that I won't eat, and sweet potatoes are one of them. However, my husband loves them, and since we are celebrating his 30th birthday next week, I felt I should make something just for him. Inspired by Tartelette's gorgeous pumpkin tarts, I made a sweet potato version. You can tell that I have a long way to go before I reach her level, but it was fun to try something a little more advanced. For the crust, I modified Grace Parisi's delicious recipe a bit, and for the filling, it's an adaptation of a sweet potato cheese cake recipe, topped with toasted meringue.

Sweet Potato Meringue Tartlets

Makes approximately 12 Tartlets or 2 Whole Pies

Crust Ingredients:

1-1/4 Cups All-Purpose Flour
1 Stick of Butter, Chopped into Tablespoon Sized Bits
1 Tablespoon of Sugar
1/4 Teaspoon of Salt
1/4 Teaspoon of Cinnamon
1/8 Teaspoon of Nutmeg
1/4 Cup of Ice Water


Preparation:

In a food processor, combine all of the ingredients with the exception of the ice water. Pulse until the butter is in small crumb pieces. Slowly drizzle the ice water into the mix while pulsing. Once the mixture is moistened, remove from the food processor onto a sheet of plastic wrap and gather into a ball, wrap and refrigerate for at least 30 minutes. This dough can be made ahead.

Cooking:

Preheat the oven to 425 degrees. Roll out the dough to about 1/8 inch thickness and place into a ramekin or pie tin (you can also make these in regular sized pie tins.) Trim the excess dough. Fill the crust with pie weights or dried beans. Bake for 15 minutes, then remove crust. Drop the oven temperature down to 375 degrees, and remove the pie weights or beans, and bake until golden brown.

Sweet Potato Filling

Ingredients:

2 Cups of Sweet Potatoes, Cooked
1/2 Cup of Heavy Cream
2 Eggs
4 Ounces of Cream Cheese
2 Tablespoons of Sugar 
2 Teaspoons of Vanilla

1/4 Teaspoon of Cinnamon
1/8 Teaspoon of Salt
1/8 Teaspoon of Ground Allspice
1/8 Teaspoon of Ground Nutmeg
1/8 Teaspoon of Cayenne

Preparation:

Preheat the oven to 350 degrees. In an electric mixer, combine all the ingredients and whip on high speed until they are fully combined and light and fluffy. Pour into the crust. Bake for approximately 40 minutes or until the filling is fully set.


Meringue Topping

Ingredients:

4 Egg Whites
1/4 Teaspoon of Cream of Tartar
3 Tablespoon of Agave Nectar (If you don't have Agave Nectar, you can substitute 5 Tablespoons of confectioner's sugar)

Preparation:

Preheat the oven to broil. In a mixer on high, whip the egg whites and cream of tartar together until it is a soft foam. Begin adding your agave nectar (or sugar) and continue to beat until stiff peaks form. In a piping bag, or a plastic sandwich bag with the tip cut off, pipe small dots of meringue across the pie surface. Place the pies back into the oven for approximately 1 minute or until the tips of the meringue are just toasted.

Creamy Acorn Squash and Sweet Potato Soup

This first post is for my brother, Jake, and my friend Johnathan. They have both requested the recipe for the soup I cooked for our Christmas dinner this year.

Ingredients:
1 Acorn Squash
6 Small Sweet Potatoes
2 Small Carrots (these are optional, but they add an extra sweetness)
4 Garlic Cloves
1 Onion
1 Tablespoon of Olive Oil
1 Cup of Half and Half
1 Cup of Milk
2 Tablespoons of Butter
2 Tablespoons of Grated Parmesan
Salt and Pepper to Taste
1 Quart of Water or Broth of Your Choice

Cooking:
Chop the onion and garlic cloves into small bits, saute in the olive oil. When onions are translucent, add the peeled squash and sweet potatoes (and carrots, if used,) which have been chopped into one inch cubes, into the pot. Pour in the broth or water. (I like to use organic free-range chicken broth if I have it; it adds a nice flavor note.) Bring the pot to a boil, reduce, and simmer until the vegetables are so soft that a fork slides neatly into them. Take off the stove, and use a stick blender to puree until smooth. Add salt and pepper to taste, then add the cream and milk and butter (the butter adds a particular smoothness and richness to the soup,) and puree again. Check the seasoning once more before serving. Finish with a bit of the grated parmesan.

Serves about 6.

This is a great recipe that can be translated to many vegetables. My creamy tomato and carrot soup is another option which employs the same methodology. I hope you have fun experimenting. Please let me know how your recipes turn out!