Sweet Potato Tarts

Main Ingredients
honey peanut butter phyllo dough popcorn sweet potato

Having followed Battle Yum! since its origins and trying some of the recipes, I decided I had to attempt the P4 battle. I watch too much Chopped and am always amazed when some chef pulls the proverbial rabbit out of the hat for a meal.  I tried to be that magician but feel my efforts were more mundane.  Still, my wife enjoyed the dessert I created and after we discussed it, decided that perhaps the peanut butter-marshmallow-honey glob should be incorporated into the sweet potato mix.


Sweet Potato Tarts


  • 3 large (4 medium) sweet potatoes
  • 1 1/2 tsp cinnamon
  • 2 tsp brown sugar
  • 1/4 tsp nutmeg
  • 1/4 tsp ground clove
  • 2 Tbsp peanut butter (I used creamy)
  • 3 Tbsp marshmallow cream
  • 2 Tblsp honey
  • Phyllo dough
  • 1 stick of butter (possibly 2 depending on how generous you are)
  • Handful of Caramel Fiddle Faddle (popcorn)

If the phyllo dough is frozen, remove a package of it from the freezer to start thawing as you process the following instructions.

Wrap the sweet potatoes in aluminum foil and bake at 350 for an hour or until a toothpick goes in easily and comes out clean.  Let cool but while still warm, peel away the skin and place potatoes in a bowl.  Add the cinnamon, brown sugar, nutmeg and ground clove; mix. Taste and adjust spices to your liking. I added a dribble of honey to help smooth the mixing.

Combine peanut butter, marshmallow cream and honey together

Melt butter and get out a pastry brush or new (and yes, cleaned) small paint brush.

Take a muffin tin, 12 cavities, and spray lightly with olive oil. Carefully place phyllo dough out and I used approximately 6 sheets.  I cut it into thirds and then half to get six portions.  The dough will dry out quickly. Cover what you're not immediately using with a damp towel and be sure to replace any un-used phyllo dough back in the refrigerator.

Spread the butter over the top sheet of phyllo and place it in the muffin tin, patting down and into the corner.  I placed them butter side down.  Repeat this with all 6 sheets, moving the pieces slightly each time to make a nice, even top.  Now repeat this process for the next eleven muffin openings.

Divide the sweet potato mixture evenly between the twelve phyllo bowls. It was at this point I discovered my peanut butter mixture was a little 'tough' and zapped it in the microwave for a couple of seconds... and only a couple of seconds.  Evenly divide this peanut butter-marshmallow-honey mixture between the twelve cups.

Using a rolling pin and wax paper, crush up a hand-full of Fiddle Faddle.  I used brute force (palm of my hand and the table) to do this.  Just break it up, you don't want it to be fine powder.  Lightly cover each cup with the crumbled mixture.  Any peanuts that happen to get in the way will add an extra crunch... just break'em up.

Bake at 350 for approximately 30-40 mins.  Don't let the tips of the phyllo dough burn. Carefully remove from muffin tin -- I used a fork to lift it up and then transfer it to a plate.

OPTIONS:  (1) Mix the peanut butter mixture with the sweet potato mixture and then put it in the tin to bake.  (2) Put the peanut butter mixture on the bottom or between two dollops of sweet potato mixture.  (3) Add a bit of pineapple juice to the sweet potato mixture and then place a couple of pineapple chunks on top.  I really wanted to try that but didn't have any pineapple in the house at the time.  I live in the country and it is just too far to drive for a can of pineapple.

This is definitely a dessert type dish; not a side course.

One comment on “Sweet Potato Tarts

  1. This looked interesting, though the dollup in the middle makes me wonder if it was more pudding like? I love the idea of adding the marshmallow is great.

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