Sweet Potato Pecan Tartlets + #PiePartyGE

Sweet Potato Pecan Tartlets + #PiePartyGE

Last week, I had the privilege of attending an absolutely amazing event at the GE Monogram Design Center. What kind of event? None other than a party celebrating the most humble, versatile, and comforting dessert:


Sweet Potato Pecan Tartlets + #PiePartyGE

The rules were simple: Bring a pie, stuff your face. There were literally 75 different kinds of pies at this spectacular event- savory, sweet, even gluten-free varieties. Throw in the gorgeous GE Monogram Design Center facilities, a fun and informative pie-crust demonstration, and complimentary doggie bags, and you were practically guaranteed to enjoy yourself!

Sweet Potato Pecan Tartlets + #PiePartyGE

My contribution to the Pie Party Potluck were these little sweet potato tartlets, made extra special with a pecan crust and a nice shot of bourbon in there to keep it interesting. I LOVE that somewhat savory sweet potato flavor and how it plays against the sweet nuttiness of the crust- these were so fun to make (and eat)!

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Sweet Potato Pecan Tartlets
Prep time

Cook time

Total time


Serves: 12

For the Crust:
  • 1 cup pecan pieces (frozen)
  • 2 tbsp melted butter
  • 2 tbsp sugar
For the Filling:
  • 2 tbsp softened unsalted butter
  • 2 cups sweet potato puree (either from fresh sweet potato or canned)
  • 3 whole eggs plus 2 egg yolks
  • ¼ tsp salt
  • ⅓ cups brown sugar
  • ⅓ cups white sugar
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • 1 tsp vanilla extract
  • 4 tbsp bourbon
  • ⅔ cup heavy cream
  • 12 pecan halves, for garnish

  1. In a muffin tin, place paper or aluminum muffin liners in each cup.
  2. Make the crust: Blend frozen pecans, melted butter, and sugar in a mini chopper or food processor. Add a tablespoon or two into each muffin liner, and press to cover the bottom. You want about a ¼ inch crust in each one.
  3. Make the filling: In a large bowl, combine softened butter and sweet potato puree. In a separate bowl, whisk together the eggs, salt, brown sugar, white sugar, nutmeg and cloves. Then add the vanilla, bourbon, and cream. Pour the egg mixture into the sweet potato puree, and lightly whisk to get everything incorporated. Don’t over whisk- once it’s all combined, you’re good.
  4. Pour the sweet potato mixture ¾ of the way up in each muffin liner. Bake for 35-40 minutes, or until tops are no longer super jiggly.
  5. Once you take the tartlets out of the oven, dot each one with a whole pecan half right away. Let cool, then enjoy!

Crust adapted from About.com; Filling adapted from Bon Appetit.

Sweet Potato Pecan Tartlets + #PiePartyGE

Thank you so much Susan from The Girl in the Little Red Kitchen for letting me know about the event and getting me a ticket. Thank you also to Jackie Gordon, the Diva that Ate NY, for organizing such a fantastic event. If you’re a food blogger in NYC, you need to check out Jackie’s mailing list to be in the know about events like these!

Happy Eating 🙂

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