Canyon Ranch Blog

Sweet Potato Tartlets with Blue Corn Pecan Crust

Nutrition Information (per serving)

calories
155
protein
2 g
sodium
64 mg
carbohydrates
20 g
fat
7 g
fiber
2 g
cholesterol
16 mg
Servings
12
Ingredients

Blue Corn Pecan Crust
2¼ cups blue corn cereal flakes
4 Tbsp toasted pecans
1 Tbsp cane sugar
1 Tbsp unsalted butter, melted
1 Tbsp egg white (about ½ a lg egg white)

Sweet Potato Filling
¾ lb sweet potatoes, peeled and diced
3 Tbsp unsalted butter
⅓ cup brown sugar
3 egg whites or 6 Tbsp egg whites
¼ tsp ground nutmeg
½ tsp ground cinnamon
1 tsp pure vanilla extract
⅛ tsp sea salt

For Sweetened Whipped Cream, combine 4 tablespoons heavy whipping cream, 1 teaspoon cane sugar and 1/2 teaspoon pure vanilla extract in a small bowl. Whip with a wire whisk until soft peaks form.
Instructions
  1. Preheat oven to 350F.  Spray a medium-sized 12 cup muffin pan with canola oil spray.
  2. Grind corn flakes, pecans and sugar together in a food processor. Add melted butter and egg white to corn flake mixture. Mix until well combined. Firmly press 1½ tablespoons of corn flake mixture in the bottom each muffin cup to form a crust.
  3. Cut sweet potatoes into large pieces. Steam in a large saucepot with skin on for 50 minutes. Remove skin after steaming. Place into electric mixer with paddle attachment. On medium speed, break up potatoes into small pieces. Add butter and continue mixing. Add sugar, egg whites, nutmeg, cinnamon, vanilla and salt. Continue mixing until smooth. Place 2 tablespoons of filling into each crust. Bake for 20 to 25 minutes, or until tartlets are set and a toothpick inserted into the center comes out clean. Remove from oven and place on rack to cool for 20 minutes. Carefully remove tartlets from muffin pan by running a knife along the edge of the crust. Let cool completely on wire rack.
  4. Top each Sweet Potato Tartlet with 2 teaspoons of Sweetened Whipped Cream.
For Sweetened Whipped Cream, combine 4 tablespoons heavy whipping cream, 1 teaspoon cane sugar and 1/2 teaspoon pure vanilla extract in a small bowl. Whip with a wire whisk until soft peaks form.
Canyon Ranch Culinary Cool: Meet Ethan Kerr
Chef de Cuisine Ethan Kerr, from Canyon Ranch Lenox,  is more than a creative foodie - ...
Read More
Sesame-Crusted Salmon & Sesame Orange Sauce
Flavorful. Easy. Bright. This entree is equal parts healthy and zesty thanks to simple ...
Read More
Summer Fruit Parfait
Nutrition Information (per serving) calories 140 protein 4 ...
Read More
Raspberry Lime Smoothie
Raspberries don't need to be in season to enjoy this
Read More
Shrimp with Green Apple Chipotle Salsa
Tart green apples and shrimp unite in this unique appetizer or entree
Read More
Cranberry Pear Crisp
Use what's in season to create a dessert your holiday dinner guests won't soon forget
Read More
Apple Cranberry Salmon Salad
Use in-season fruits to make this light and satisfying dish
Read More
Egg White Omelette with Cheese & Vegetables
One of our most requested breakfast (or anytime!) recipes
Read More
In the Canyon Ranch Kitchen: How to Make Salsa
Read More
Book Online or Contact Us
Book Now Contact Us

Questions & Reservations

Tucson, Arizona +1 800 742 9000
Lenox, Massachusetts +1 800 742 9000
SpaClub®, Las Vegas +1 877 220 2688
Groups: +1 877 862 0583
SpaClub®, At Sea Queen Mary 2: +1 866 860 4662
Oceania Cruises: +1 877 329 1924
Regent Seven Seas: +1 877 329 1924
Celebrity Cruises: +1 844 860 4662