Sticky Sweet Potato Pecan Tartlets Topped With Peca

Name: Sticky Sweet Potato Pecan Tartlets Topped With Pecan Caramel Sauce And Cinnamon Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pecan Pie Crust; 1/2 cup butter (2 sticks); 2 cups flour; 1 cup pecans, chopped; 1/2 cup sugar; Sweet Potato Filling, Pecan Caramel Sauce, and Cinnamon Whipped Cream; 3 cups pureed cooked sweet potato; 2 eggs; 2 cups brown sugar; 1/4 cup butter; 1 1/2 cups evaporated milk, divided; 3 tablespoons pumpkin pie spice; 2 tablespoons orange zest; 1/4 cup fresh squeezed orange juice; 1 1/4 cups sugar, divided; 1 teaspoon corn syrup (light); 1 teaspoon butter; 1/4 cup chopped pecans; 1 cup heavy whipping cream; 3 tablespoons cinnamon

Servings: persons

Pecan Pie Crust
1/2 cup butter (2 sticks)
2 cups flour
1 cup pecans, chopped
1/2 cup sugar
Sweet Potato Filling, Pecan Caramel Sauce, and Cinnamon Whipped Cream
3 cups pureed cooked sweet potato
2 eggs
2 cups brown sugar
1/4 cup butter
1 1/2 cups evaporated milk, divided
3 tablespoons pumpkin pie spice
2 tablespoons orange zest
1/4 cup fresh squeezed orange juice
1 1/4 cups sugar, divided
1 teaspoon corn syrup (light)
1 teaspoon butter
1/4 cup chopped pecans
1 cup heavy whipping cream
3 tablespoons cinnamon

1
First make the pie crusts; Preheat the oven to 375 degrees F. melt the butter in the microwave.
2
Add flour, nuts, and sugar. Mix with a wooden spoon until all ingredients are well-combined.
3
Press into pie pan. Bake for 9 minutes, leave oven on and set crust aside.
4
Combine sweet potatoes, eggs, brown sugar, with an electric mixer for about a minute.
5
Then add 1 cup evaporated milk, pumpkin pie spice, orange zest, and orange juice. Mix well.
6
Pour sweet potato mixture evenly over the pie crust and bake for 30 minutes.
7
Meanwhile, make the pecan caramel sauce. Pour 3/4 cup of sugar in a small saucepan.
8
Combine 1 cup water and corn syrup and evenly pour over the sugar.
9
Cook on medium-high heat without stirring for 15 minutes, until the sauce turns golden brown and sugar crystals dissolve.
10
Remove from heat and whisk in evaporated milk. Then, slowly stir in butter, and pecans with a small wooden spoon.
11
When the pie comes out of the oven, let cool for approximately 15 minutes. Then, drizzle pecan caramel sauce over the pie evenly.
12
Then, whip whipping cream and remaining 1/2 cup sugar until it forms soft peaks. Fold in cinnamon until it is evenly distributed (about 10 strokes).
13
Serve pie slightly warm with cinnamon whipped cream on top!

2052

kcal

Calories

Fat

301

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Pecan Pie Crust, 1/2 cup butter (2 sticks), 2 cups flour, 1 cup pecans, chopped, and more.

Yes, Sticky Sweet Potato Pecan Tartlets Topped With Pecan Caramel Sauce And Cinnamon Whipped Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sticky Sweet Potato Pecan Tartlets Topped With Pecan Caramel Sauce And Cinnamon Whipped Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions