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12

Sweet Potato Tarts

Prep 15 min
Total 55 min
Ingredients 6
Servings 10

Grandma's sweet potato pie may be a family favorite, but then, variety is the spice of life. Start a new tradition with our refrigerated biscuits Sweet Potato Tarts! MORE+ LESS-

By Pillsbury Kitchens

August 17, 2018

Ingredients

can (15 oz) sweet potatoes, drained, mashed (1 cup)

1/3

cup sweetened condensed milk (not evaporated)

1/2

teaspoon pumpkin pie spice

egg

can (6 oz) Pillsbury™ Southern Homestyle refrigerated Buttermilk biscuits (5 biscuits)

Frozen whipped topping, thawed, if desired

Steps

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1

Heat oven to 350°F. In medium bowl, mix mashed sweet potatoes, sweetened condensed milk, pumpkin pie spice and egg.
2

Separate dough into 5 biscuits. Cut each biscuit in half. Press 1 dough half in each of 10 ungreased regular-size muffin cups, firmly pressing dough to cover bottom and side, forming 1/4-inch rim over edge of cup. Spoon about 2 tablespoons sweet potato mixture into each cup.
3

Bake 20 to 25 minutes or until edges of dough are golden brown and filling is set. Cool in pan 1 minute; remove to cooling rack. Cool about 15 minutes. Serve warm with dollop of whipped topping.

Expert Tips

Don't confuse sweetened condensed milk, which is called for in this recipe, with evaporated milk. Evaporated milk has been processed to remove 60 percent of the water, producing a richer, thicker liquid. Sweetened condensed milk, on the other hand, has added sweeteners and a thick, caramel-like consistency and is used primarily for desserts.