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Miniature Sweet Potato Tartlets

Description

These mini versions of a vegan Sweet Potato Pie was among the dishes served on November 10, 2011, when the Bastyr Dining Commons brought an early Thanksgiving to the University community. Throughout the day, three distinctly different yet equally delicious versions of a Thanksgiving meal were offered: vegetarian, vegan and a traditional dinner with a healthy spin. View all of the recipes via the article "Thanksgiving Recipes from the Bastyr Dining Commons."

Ingredients

1 1⁄4 lb
sweet potatoes
3⁄4 cup
soy yogurt
3⁄4 cup
brown sugar
3 tsp
molasses
1⁄2 tsp
cinnamon
1⁄4 tsp
nutmeg
1 pkg
tofu (14 ounces)
1 cup
pecans
1 tbsp
maple syrup
8  
mini pie crust

Instructions

Roast sweet potatoes until tender. Preheat oven to 350 degrees Fahrenheit. Mix potatoes, yogurt, brown sugar, spices and tofu in a mixer until smooth. Place mixture into 8 prebaked pie mini shells. Top with pecans and maple syrup. Bake until custard reaches 165 to 180 degrees.

Refrigerate overnight until custard is set.  

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Miniature Sweet Potato Tartlet
Yield
Servings
SourceRecipe courtesy the Bastyr Dining Commons.
Prep time
45 minutes
Cooking time
45 minutes
Total time
1 1/2 hours