Sweetie Potato Mango Creme Pots *Sugar Free*
Prep Time: 20 minutes
Bake Time: 10 minutes
Servings: 30 individual Tarts
Pre Heat Oven: 450
Ingredients
2 fresh Sweet Potatoes - {steamed the easy way!-see *Note below}to equal 1 cup mashed sweet potatoes
1 Pillsbury Pie Crust {- in refrigerated section of grocery store, red box*}
1/2 cup fresh cubed pineapple
1/2 cup fresh cubed mango
1/2 cup fresh pineapple juice {gathered from the pineapple itself, not canned or concentrate}
2 Tbsp heavy whipping cream
1 tsp butter - room temperature
1 tsp rum flavoring
1/4 cup shredded unsweetened coconut
1/4 cup roasted almonds - minced
* dusting of cocoa powder
* dusting of flour
STEP ONE: Preparing the Sweet Potatoes THE QUICK EASY WAY - retaining all moisture and vitamins! *This is sooo flippin' easy and cuts your cooking time of potatoes down to 8 minutes. AND YES- you can make these ahead of time and refrigerate! Clean and rinse the whole sweet potatoes. We are going to wrap each sweet potato in a wet paper towel {dampened} covering each potato securely. Now take each potato that's wrapped in the damp paper towel and re-wrap again tightly in clear plastic wrap. Re-wrap a third time- yep... again in clear plastic wrap.-tightly. You should now have each potato wrapped tightly in 3 wraps1 Place potatoes in microwave for 4 minutes. When 4 minutes is up, turn the potatoes to other side on top and heat again in microwave another 4 minutes. Check tender-ness with a toothpick insert, checking for softness.. Remove carefully from microwave with tongs, they are very hot! Cut plastic wrap and towel off of sweet potato - slice potato in half scooping out flesh and place flesh into measuring cup, padding the mixture into the cup in order to attain a solid packed cup of sweet potato. Now place the cup of sweet potatoes into a mixing bowl and mash with a fork. Set aside.
STEP TWO: Allow your pie crust to rest at room temperature about 20 minutes before using. Prepare both sides of the pie crust with a dusting of flour [that makes the crust release from the pan easily}. With a two inch round biscuit cutter or cookie cutter begin cutting out circles of the pie crust, this should render about 30 mini pie crust circles. Place each pie crust circle into a mini- muffin-tin pan, gently pressing the center of each doug circle into the muffin pan with your thum for a nice fit. Bake in oven 10 minutes or until edges of crust are lightly golden in color. Remove from oven take crusts out of pan and cool on rack.
Place unsweeted coconut on a baking pan, pop in the oven {same temp-450} for
one minute.. til golden. Be sure to "constantly watch" the coconut in the oven, it browns very quickly, you don't want it to become charcoal. Remove from oven and let cool.
STEP THREE: While crust is baking, place the cubed mango and pineapple into a chopper or food processor, pulse until the fruit is puree'd. Pour the puree' into a mixing bowl, add in the mashed sweet potatoes, softened butter and pineapple juice. Blend on medium speed til smooth. Next add in the heavy cream and mix on high speed for 2 minutes, until light in texture. Blend in the rum flavoring, then set aside mixture.
Place a sprinkling of each: minced almonds & shredded coconut into the bottom of each pie crust tart. Place sweet potato mixture into a piping bag using a large star tip. Pipe mixture into each pie crust tart, making your sweet potato mixture swirl an inch or so above each rim of pie crust. Top off each Creme Pot with another sprinkle of almonds and toasted coconut, and a dusting {using a sifter] of cocoa powder. Emjoythese guilt free "poppers" room temperature of chilled.
NOTE: "Hint"- for special effects or fancy dessert, place 3 into a martini glass per servingand garnish glass with a mint leaf and thin slice of mango with the peel stil on. *If any leftoversa - refrigerate in a air tight container.
