Sweet Potato and Cranberry Tarts

These tarts are very easy to make, because you don’t have to prepare a pie crust dough.  Instead, simply use wonton wrappers from the grocery store.  The points of the wrappers tend to brown very quickly, so I recommend covering the muffin tins with aluminum foil and then removing the foil halfway through baking, when you switch the pans.  These tarts are an ideal appetizer to a holiday dinner because they are not very sweet.  If you prefer to serve them for dessert, put a dollop of canned cranberry sauce on top of each tart, followed by a spritz or dollop of whipped cream.

  • ¾ pound fresh or frozen cranberries
  • ½ cup sugar
  • ¾ pound sweet potato
  • ¾ pound carrots
  • ½ cup non-fat milk
  • 4 eggs
  • 8 oz light cream cheese
  • Dash of nutmeg
  • Nonstick spray
  • 1 package wonton wrappers

Heat about six cups of water in a large sauce pot till boiling.  While water is heating up, put cranberries and sugar in a small sauce pot over medium high heat.  Stir occasionally. 

Peel sweet potato and carrots and, using a shredding blade, grate them in a food processor.  Add sweet potato and carrots to boiling water and parboil for 3 minutes.  Turn off the heat, drain the sweet potato and carrots and return them to the pot, shaking the pot over the warm burner to evaporate any remaining moisture.  When the cranberries have begun to pop, turn off the heat and add them to the sweet potato and carrots.  Stir well.  Take the pot off of the warm burner and allow the mixture to cool till it’s warm to touch.

Preheat oven to 400 degrees.

Rinse the food processor bowl and return it to the machine base with your blending blade.  Blend milk, eggs, cream cheese and nutmeg together to form a smooth batter.

Spritz the inside cups of 2 muffin pans (12 muffins each) with non stick spray.

Take half the wonton skins out of the package.  Leave the other half in so they don’t dry out until needed.  Pretend you have a clock in front of you on a cutting board.  Lay one wonton wrapper on the board so that the points are pointing to 12, 3, 6 and 9 o’clock.  Spritz it lightly with non-stick cooking spray.  Lay another wonton wrapper on top, with the points pointing to 1:30, 4:30, 7:30 and 10:30.  Press the double wrappers into a muffin cup against the bottom and sides.  Repeat until all 24 muffin cups have been filled.

Pour the batter into the sweet potato cranberry mixture and stir well.  Using a ladle, ladle about ¼ cup of the filling into each muffin cup.

Lightly cover the muffin pans with foil.  Put one pan on the upper shelf and one on the lower shelf of your preheated oven.  Bake about eight minutes.  Remove foil and switch pans.  Bake seven minutes more (total baking time 15 minutes).  Remove from oven and cool muffin pans on racks.  Serve tarts at room temperature.  Makes 2 dozen tarts.

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