Lentil & Sweet Potato Tartlets – Lentils.org

Lentil & Sweet Potato Tartlets

  By lentilsorg    

September 2, 2015

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  • Prep: 10 Minutes
  • Cook: 45 Minutes
  • 10 Minutes

    45 Minutes

    55 Minutes

  • Yields: 18 tartlets
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Directions

  1. PREHEAT the oven to 350°F (180°C).
  2. TOSS diced sweet potatoes with canola oil, honey, and cinnamon. Roast until tender, approximately 15-20 minutes. Once cooked, place in a food processor with the cooked lentils. Pulse until smooth in consistency, adding 1-2 Tbsp (15-30 mL) water.
  3. IN a separate bowl, whisk butter with sugar until smooth. Whisk in the eggs until well combined. Add vanilla and yogurt. Whisk in pureed potato lentil mixture until smooth.
  4. WHISK flour, remaining cinnamon, ginger, nutmeg, and salt into potato lentil mixture until incorporated. Spoon into tart shells. Top each tart with 3 small marshmallows and bake for 25-30 minutes.

Ingredients

2 cups (500 mL) peeled and finely diced sweet potatoes

2 tsp (10 mL) canola oil

1 Tbsp (15 mL) honey

1 tsp + 1/2 tsp (7 mL) cinnamon

1 cup (250 mL) cooked split red lentils

¼ cup (60 mL) unsalted butter, room temperature

1 cup (250 mL) brown sugar

2 large eggs

1 tsp (5 mL) vanilla

¼ cup (60 mL) vanilla or plain yogurt

3 Tbsp (45 mL) all-purpose flour

½ tsp (2 mL) ground ginger

1⁄8 tsp (0.5 mL) nutmeg

¼ tsp (1 mL) salt

18 (3 inch/7.5 cm) ready to bake, frozen tart shells

54 miniature marshmallows

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Nutrition Facts

Serving Size1 tartlet
Calories230
Sodium180 mg
Potassium113 mg
Protein3 g
Cholesterol30 mg
Sugar17 g
Total Fat9 g
Saturated Fat3 g
Total Carbohydrates33 g
Dietary Fiber2 g