Here’s a confession for you: I’ve not done much of anything to prepare for Thanksgiving this year. Instead of preparing a traditional holiday spread, M. and I will be heading off with a group of friends to do some camping up north(ish). Thanksgiving camping has become something of a tradition for us, though this is the first time we’re making it a group outing. We will for sure be having some good food, but there’s no way I’m lugging a turkey or even a few pies several miles through the “wilderness” to get to our campsite. So, no traditional Thanksgiving dinner for us this year!
Still, I’m not totally out of the Thanksgiving loop, and I would have to be living under a rock to have missed all the recipes floating around the internet, not to mention the pumpkin pie spice smells being pumped into the grocery store. While I love a slice of pumpkin pie as much as anyone, lately I’ve been feeling more drawn to its neglected Southern cousin, the sweet potato (or really, yam) pie. And thus, these sweet potato tarts came into being. The gingerbread crust is something I’ve been fascinated with every since I was introduced to the concept five or so years back. This version is both vegan and gluten/grain free, relying on soaked almonds to form the base material. Molasses and a hefty dose of ginger, plus a few notes of cinnamon and cloves finish things off. The filling is also relatively low on sugar: sweet potato and two dates is all you need!
Sweet potato tartlets with gingerbread crust
makes 12 tartlets (I used a 1.75″ diameter, like this tin)
For the crust
1 c. almonds, soaked overnight and drained
1 T molasses
1 T ginger
1 T coconut oil
1 tsp cinnamon
1/4 tsp cloves
For the filling
1 c mashed sweet potato
1 T ground flax seed
1 T almond milk
2 tsp coconut oil
1/2 tsp cinnamon
1/4 tsp nutmeg
2 Deglet Noor dates (I use the Hadley brand, they seem to be pretty solid–nice and moist!)
1/2 tsp vanilla extract
1. In a food processor fitted with the metal S-blade, combine all crust ingredients. Process into a thick dough/paste. A slightly “grainy” consistency from the nuts is fine, but there should not be large nut chunks.
2. Grease a mini muffin pan and start oven preheating to 350F. Press dough into muffin cups. Bake for 12 minutes.
3. While the crust is baking, prepare the filling. Using the same food processor (you should scrape out any large amounts of leftover crust, but a few smears clinging to the side are no big deal), blend together the filling ingredients.
4. Fill the muffin cups. I find this step works best if you fill an icing bag with the filling and pipe it in.
5. Bake for another 12-14 minutes, until filling is just barely beginning to brown on top. Remove from oven and allow to cool for 5 minutes.
To remove from pan, gently slide a knife around the top edge of each tartlet. They should then be ready to pop right out.
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