Mini Paleo Sweet Potato Tarts
These adorable Mini Paleo Sweet Potato Tarts are the perfect little treats for the holiday season. So yummy and fun to eat!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 12 mini tarts
Preheat oven to 350 degrees F, and grease a 12-cup muffin tin with coconut oil.
Place all ingredients for the crust in a food processor and pulse several times to mix together. Mold the mixture with your hand to see if it can form a dough. If it's too dry, add more coconut oil until it reaches the right consistency.
Drop 2 rounded tablespoons of the dough into each muffin cup. Use your hands to press the dough to the bottom and the sides to form a shell.
Bake for 5 minutes. Remove from the oven and let cool for 5 minutes.
Place all ingredients for the Sweet Potato Filling in a blender and blend just until mixed.
Use a spoon to fill each shell with the filling. You can let it overfill a bit to get a puffy filling look.
Bake for 20 minutes.
Let cool for 15 minutes, then use a small knife to raise the tarts from the muffin tin.
Transfer to a cooling rack and let cool completely.
Serving: 1tart | Calories: 214kcal | Carbohydrates: 14g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 186mg | Potassium: 61mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2380IU | Vitamin C: 0.4mg | Calcium: 60mg | Iron: 0.9mg