Maple-Sweet Potato Meringue Tartlets
Maple-Sweet Potato Meringue Tartlets
Print Recipe
Prep Time 10 minutes mins
Cook Time 5 minutes mins
- 1 12 count frozen mini tart shells; defrosted
- 1 15 oz can Bruce’s Yam Cut Sweet Potatoes in Syrup; drained
- 2 tablespoons pure maple syrup
- 1/2 teaspoon pumpkin pie spice
- 1 12 count mini tart shells
- 2 egg whites
- 1/2 teaspoon cream of tarter
Heat oven to 400 degrees F.
Line a cookie sheet with parchment paper.
Arrange the Tartlet shells onto the cooking sheet.
Place sweet potatoes in a bowl and smash with the tines of a fork.
Stir in the maple syrup and spice then heat in microwave for 1 minute.
Fill the shells (about 2 tsp in each shell); set aside.
Whip the egg whites with the cream of tarter until glossy and fluffy.
Top sweet potato Tartlets with a generous dollop of egg white.
Bake for 2-3 minutes until egg white has turned light golden brown.
