Recipe

Sticky Sweet Potato Pecan Tartlets Topped with Pecan Caramel Sauce and Cinnamon Whipped Cream

Recipe
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This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
Chef
danid320's Notes: This recipe is a take on two of my favorite pies, sweet potato, and pecan! My mom makes the best of both so I combined her recipes and of course, it made simply the best. It's sticky because...
This recipe is a take on two of my favorite pies, sweet potato, and pecan! My mom makes the best of both so I combined her recipes and of course, it made simply the best. It's sticky because of the delicious pecan caramel sauce. This dessert is well-worth the time and effort: sweet, salty, and sensational!

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Serves 8

Pecan Pie Crust:

1/2 cup butter (2 sticks) Ask a question about this ingredient

2 cups flour Ask a question about this ingredient

1 cup pecans, chopped Ask a question about this ingredient

1/2 cup sugar Ask a question about this ingredient

Sweet Potato Filling, Pecan Caramel Sauce, and Cinnamon Whipped Cream:

3 cups pureed cooked sweet potato Ask a question about this ingredient

2 eggs Ask a question about this ingredient

2 cups brown sugar Ask a question about this ingredient

1/4 cup butter Ask a question about this ingredient

1 1/2 cup evaporated milk, divided Ask a question about this ingredient

3 tablespoons pumpkin pie spice Ask a question about this ingredient

2 tablespoons orange zest Ask a question about this ingredient

1/4 cup fresh squeezed orange juice Ask a question about this ingredient

1 1/4 cup sugar, divided Ask a question about this ingredient

1 teaspoon corn syrup (light) Ask a question about this ingredient

1 teaspoon butter Ask a question about this ingredient

1/4 cup chopped pecans Ask a question about this ingredient

1 cup heavy whipping cream Ask a question about this ingredient

3 tablespoons cinnamon Ask a question about this ingredient

First make the pie crusts; Preheat the oven to 375 degrees F. melt the butter in the microwave.
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Add flour, nuts, and sugar. Mix with a wooden spoon until all ingredients are well-combined.
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Press into pie pan. Bake for 9 minutes, leave oven on and set crust aside.
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Combine sweet potatoes, eggs, brown sugar, with an electric mixer for about a minute.
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Then add 1 cup evaporated milk, pumpkin pie spice, orange zest, and orange juice. Mix well.
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Pour sweet potato mixture evenly over the pie crust and bake for 30 minutes.
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Meanwhile, make the pecan caramel sauce. Pour 3/4 cup of sugar in a small saucepan.
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Combine 1 cup water and corn syrup and evenly pour over the sugar.
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Cook on medium-high heat without stirring for 15 minutes, until the sauce turns golden brown and sugar crystals dissolve.
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Remove from heat and whisk in evaporated milk. Then, slowly stir in butter, and pecans with a small wooden spoon.
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When the pie comes out of the oven, let cool for approximately 15 minutes. Then, drizzle pecan caramel sauce over the pie evenly.
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Then, whip whipping cream and remaining 1/2 cup sugar until it forms soft peaks. Fold in cinnamon until it is evenly distributed (about 10 strokes).
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Serve pie slightly warm with cinnamon whipped cream on top!
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