Ingredients

The following ingredients have 3 Servings
  • 100 g Gingersnap Cookies (should yield approx 1 cup of crumbs)
  • 3/4 cup pecans
  • 6 tablespoons butter, melted
  • 3 tablespoons brown sugar
  • 1 lb. sweet potatoes, peeled and cut into chunks
  • 1/3 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ginger
  • 1/3 cup whole milk
  • 1 tablespoon vanilla extract
  • 2 large eggs

Instruction

  • Preheat the oven to 350 degrees F.
  • In a food processor, combine the cookies, pecans, brown sugar, and salt. Process until the cookies and pecans are finely ground. Transfer to a small mixing bowl and stir in the melted butter.
  • Divide the crust mixture between three 4.75-inch individual sized tart pans, pressing firmly into the bottom and up the sides of the pan.
  • Bake at 350 degrees F for 5 minutes.
  • Remove from the oven after baking and set aside.
  • Increase the oven heat to 400 degrees F.
  • Boil the sweet potatoes in a medium-sized saucepan until they are tender.
  • Drain and transfer the sweet potatoes to a blender. Add the brown sugar, cinnamon, nutmeg, ginger, milk, and vanilla to the blender. Puree until completely smooth.
  • Add the eggs and puree on low until mixed.
  • Divide the filling between the three tart pans.
  • Place the pans on a baking sheet and bake at 400 degrees F for 20-25 minutes. The edges should be puffed and the center will wiggle just slightly.
  • Remove the baking tray from the oven. Turn on the broiler. While the broiler heats, top each tart with mini marshmallows in a circular pattern around the tart all the way from the edge of the filling to the center.
  • Return baking pan to the oven and broil just until the marshmallows are puffed and golden brown. Keep an eye on the tarts so nothing burns. This will only take about 2-4 minutes.
  • Serve immediately.