Maple-Sweet Potato Meringue Tartlets
Elegant, sweet, and beautifully textured, these Maple–Sweet Potato Meringue Tartlets pair velvety sweet potato filling and rich maple flavor with a light, golden meringue topping — a stunning bite-sized dessert perfect for holidays or special celebrations.
Ingredients
- 1 12 count frozen mini tart shells; defrosted
- 1 15 oz can Bruce’s Yam Cut Sweet Potatoes in Syrup; drained
- 2 tablespoons pure maple syrup
- 1/2 teaspoon pumpkin pie spice
- 1 12 count mini tart shells
- 2 egg whites
- 1/2 teaspoon cream of tarter
Instructions
- Heat oven to 400 degrees F.
- Line a cookie sheet with parchment paper.
- Arrange the Tartlet shells onto the cooking sheet.
- Place sweet potatoes in a bowl and smash with the tines of a fork.
- Stir in the maple syrup and spice then heat in microwave for 1 minute.
- Fill the shells (about 2 tsp in each shell); set aside.
- Whip the egg whites with the cream of tarter until glossy and fluffy.
- Top sweet potato Tartlets with a generous dollop of egg white.
- Bake for 2-3 minutes until egg white has turned light golden brown.