Pastry Chef Jacqueline Veliz, of the Ritz-Carlton, Westchester, in White Plains, raves, “The sweet potato cranberry tart is a wonderful asset to our fall dessert menu as it’s savory but sweet and it can easily be replicated at home for the holidays.” (Makes 10 individual tarts)
¾ cup all-purpose flour
1/3 cup tightly packed light brown sugar
3 Tbsp granulated sugar
1 tsp ground cinnamon
pinch of salt
6 Tbsp cold, unsalted butter, cut into small pieces
1¼ cups pecans
2½ tsp maple syrup
In a medium bowl, mix together flour, sugars, cinnamon, and salt. Using your fingertips, work in butter until large, moist clumps form. Cover and chill crumble until ready to use. Preheat oven to 325°F and toast pecans for 5 to 7 minutes. Set aside to cool. Coarsely chop, place in a medium bowl, and toss with maple syrup. Stir in 2½ cups brown sugar crumble. Set aside.
5 sweet potatoes
10 Tbsp butter
1 ¼ cup light brown sugar
¾ cup dried cranberries
2½ tsp ground cinnamon
pinch ground nutmeg
pinch ground ginger
1¼ cup mini marshmallows
10 frozen or homemade fluted tart shells (about 4 inches in diameter)
Caramel sauce and ice cream for serving
Preheat oven to 350°F. Individually wrap each sweet potato in foil and roast for 30 to 45 minutes. Potatoes are done if easily pierced with a fork.
When cool enough to handle, peel off skin and cut into medium-sized cubes. Reduce oven temperature to 325°F.
In a skillet, melt butter and sugar together over medium-low heat, stirring until sugar has dissolved. Add sweet potato, dried cranberries, ground cinnamon, nutmeg, and ginger. Cook for about 5 minutes.
Remove from heat and fold in mini marshmallows. Scoop the mixture into tart shells and top each with pecan crumble topping. Bake for 12 minutes.
Serve with caramel sauce and vanilla or Cognac ice cream