Sweet Potato Tartlets with Blue Corn Pecan Crust
Blue Corn Pecan Crust
2 1/4 cups blue corn cereal flakes
4 Tbsp toasted pecans
1 Tbsp cane sugar
1 Tbsp unsalted butter, melted
1 Tbsp egg white (about 1/2 a lg egg white)
Sweet Potato Filling
3/4 lb sweet potatoes, peeled and diced
3 Tbsp unsalted butter
1/3 cup brown sugar
3 egg whites or 6 Tbsp egg whites
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon
1 tsp pure vanilla extract
1/8 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.
Preheat oven to 350F. Spray a medium-sized 12 cup muffin pan with canola oil spray.
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 1 1/2 tablespoons of corn flake mixture in the bottom each muffin cup to form a crust.
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.
Top each Sweet Potato Tartlet with 2 teaspoons of Sweetened Whipped Cream.