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!
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