For the Gingersnap Pecan Crust:
4 tablespoons salted butter, melted
5 ounces store bought gingersnap cookies
1/2 cup pecans
2 tablespoons brown sugar
1/8 teaspoon salt
For the Sweet Potato Filling:
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
Mini Campfire® Marshmallows
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 and eye on the tarts so nothing burns. This will only take about 2-4 minutes. Serve immediately.
If you’d like to prepare these ahead of time (either a few hours in advance or the day before) finish up the recipe before you reach the marshmallow step. Then just before serving, add the marshmallows and toast under the broiler. Serve immediately.
Recipe by: GoodLifeEatsClick here to print