SWEET POTATO PECAN TARTS

By johandi

Ingredients

• very southern and usually only served south of the Mason-Dixon line)
• makes 30-36 3” tarts or 1 deep dish pie.
• 1 1/2 c. cooked, mashed sweet potato (baked is best, but boiled or canned also works)
• 1/2 c. brown sugar (or 1/2 brown sugar and 1/2 splenda)
• 3 eggs
• 1 tsp. cinnamon
• 1 tsp. ground ginger
• 1/2 tsp. salt (Do Not Skip)
• 1 c. chopped pecans
• 1/2 c. chopped, dried cranberries

Preparation

Step 1

Mix together and place in partially pre-baked 3” tart shells, and bake at 350F
For 15 mins. After the 15 mins., carefully top with a spoonful of pecan topping made from:
2/3 c. brown sugar (or brown sugar splenda)
¾ c. chopped pecans
½ c. butter
Bake a further 10 – 15 mins. until topping is bubbling, and the crust is golden brown.
Allow to cool on a rack and (optional) serve with bourbon-flavored whipping cream for an authentic southern taste.