Mini Sweet Potato & Coconut Tartlets with Maple Pecan Cream

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Preparation time: 30-40min

Baking time: 20min

SF, DF, VG, Great for Kids

I feel really chuffed about these little mouthfuls of deliciousness! So so yummy! Not too sweet, but sweet enough.  Not too heavy but comforting enough.  They are not too complicated but do take a little effort.

A few days ago, when I made these, I had been craving something sweet all morning and realised I hadn’t made a dessert in a week! It was definitely time to get back in the kitchen.

I also wanted a dessert that was relatively low in sugar.  Even though everything I make is refined sugar-free….dates, tropical fruits, lots of fruit, maple syrup, all still have quite high sugar contents – natural sugars, but sugar nonetheless.  Even though it is amazing to be eating natural sugars over refined sugars, I do think it is important to keep an eye on the levels of sugars we are taking regardless.  Too much can lead us to becoming more acidic which can lead to health issues – mood swings, menstrual cycle imbalances, head-aches, inflammation and energy crashes.  Not so good hah!

So I knew what I wanted to do!  Sweet potato tarts!  Actually, even better…. Sweet potato and Coconut!  One of my favourite combinations.  It is a combination that is so typically asian and something I have loved and enjoyed for as long as I can remember.

AND they will be kind, gentle and balancing to us…. which means we can eat a few extra more each right?!!!


(Makes 12-14)

Sweet Potato Filling

  • 1 Large Sweet Potato or 2 Cups Cooked Sweet Potato
  • 45g Desiccated Coconut
  • 180ml Almond Milk (Unsweetened)
  • 1 1/2 Heaped Tbls Agar Agar Flakes (If you are using the powder then half this quantity)
  • 60ml Maple Syrup or Brown Rice Syrup
  • 1/4 Tsp Cinnamon Powder
  • 1/4 Tsp Nutmeg
  • 1/4 Tsp Fine Sea Salt
  • 1/2 Tsp Vanilla Essence

Sweet Pastry

  • 175g Spelt Flour (Buckwheat Flour if gluten free)
  • 80g Ground Almonds
  • 1/4 Tsp Fine Sea Salt
  • 60ml Olive Oil
  • 60ml Maple Syrup or Brown Rice Syrup
  • 60-120ml Water (Add this little by little – you may not need it all)

Pecan Cream

  • 125g Pecans (Soaked in boiling water for 20min-1hr)
  • 12 extra pecans for garnish
  • 180ml Almond Milk (Unsweetened)
  • 3 Tbls Maple Syrup
  • 1/2 Tsp Vanilla Essence or Powder
  • 1/4 Tsp Sea Salt


– Pre-heat the oven to 180 Degrees Celsius.
– First, cook the sweet potato if it isn’t already cooked. Peel it and cut into cubes and steam for approx. 20min or until soft enough to mash
– Now soak the pecans in boiling water but remember to leave 12 aside for garnish
– Make your pastry. Sieve the flour into a large mixing bowl, add all remaining dry ingredients and mix together with a spoon. Then the sweetener and oil and mix again
– Now add water little by little and get your hands in the bowl! Start mixing to form a dough. You are aiming for a lovely firm dough that has a moistness to it but it should not be wet. It should all hold together really well. Now put it in the freezer to cool for 5-7min
– Sprinkle flour on your kitchen surface and cut the dough in half and make 2 separate balls. With a rolling pin begin rolling out the pastry until it is approx. 1/2 cm thick and use a cutter to cut out circles that will fit nicely into the bottom of your cupcake tray. The top of a glass will do if you don’t have a cutter or you could use a mug and cut round the rim with a knife
– Take a cupcake try and light oil each section and fill the bottom with your pastry. It should cover the bottom and come up around the sides about 1cm all the way round.
– Now take your cooked sweet potato and place in a food processor. If you don’t have a food processor then just put in a large bowl and you can use a hand blender
– Add all other ingredients for sweet potato cream and blend until smooth and creamy
– Now, you can use a piping bag or you can just spoon the filling in to the pasty cups. I used a piping bag (the large crinkled cone tip) and piped it in spirals from the outside in until everything is nicely covered and full and it looks lovely and tidy too. Continue until you have filled all the pastry cups
– Put in the oven to bake for 20min or until the pastry is golden in colour and the sweet potato is getting slightly crispy on top.
– While the tartlets are in the oven make your cream. Drain off the pecans and put them in a blender, nutribullet or use a hand blender. Add all the other ingredients and blend until lovely and creamy. It should be a lovely double cream consistency. Put aside
– Once the tarts are done take them out of the oven and leave to cool for at least 10-15min on a cooling rack
– Once cool, put the cream in the piping bag and use the smallest tip/cone and pipe it in criss-cross patterns across the filling of each tartlet. Keep the left over cream for added deliciousness when eating. If you don’t have a piping bag then you can take a spoonful and let it drip on in criss-crosses quickly as you form the pattern you want.
– Once covered put the final pecans on the top as the final touch! Eat immediately or you can cool them in the fridge for the cream to set too

Voila! Enjoy every single delicious mouthful! xxx


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