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Sweet Potato Tartlets


Frozen mini fillo (phyllo) shells are filled with a simple sweet potato filling then topped with a mini marshmallow and baked. These little gems are perfect for parties.

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Rate this recipe 4.4/5 (23 Votes)


  • 1 medium red sweet potato, cooked and mashed (3/4 to 1-cup) (I microwaved the potato)
  • 1 tablespoon butter
  • 1 to 2 tablespoons real maple syrup (depends on how sweet your potatoes are)
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 (1.9-ounce) package ) frozen miniature phyllo tart shells (I used pre-baked Athens brand from Walmart)
  • 15 miniature marshmallows


Servings 15
Preparation time 10mins
Cooking time 20mins


Step 1

Preheat oven to 350°F.

In a small bowl, mash sweet potato with butter, maple syrup, cinnamon, and nutmeg. Transfer mixture to a plastic ziptop bag, cut off a corner, and pipe filling into the tart shells. Place on an ungreased baking sheet. Top each with a marshmallow.

Bake for 8 to 10 minutes, or until marshmallows are lightly browned.


My potato mixture was a bit dry so I used 2 tablespoons syrup and 1 tablespoon water to loosen it. It wasn't quite sweet enough for me so I added 1 teaspoon sugar too.

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