Go Back
Maple-Sweet Potato Meringue Tartlets

Maple-Sweet Potato Meringue Tartlets

Print Recipe
Course Dessert
Prep Time 10 minutes
Cook Time 5 minutes
Servings 12

Ingredients

  • 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

Instructions

  • 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.