Sometimes you just need something warm and sweet without the sugar crash. These Mini Paleo Sweet Potato Tarts are exactly what your kitchen needs this season. They offer a creamy, spiced filling tucked into a perfectly crisp almond crust.
You don’t have to worry about grains or dairy with this recipe. It is a simple way to bring big flavor to your table. These little treats are naturally sweetened and full of cozy fall vibes.
Why This Recipe Is a Winner
These tarts are the ultimate solution for holiday entertaining. The single-serve size means no messy slicing at the dinner table. They are perfectly portioned for guests who want just a little something sweet.
You can serve these during a healthy reset or a festive party. They fit almost any dietary need without sacrificing texture. The combination of nutmeg and cinnamon makes your whole house smell like autumn comfort.
Simple Method
Making these tarts is much easier than rolling out a traditional pie crust. You just pulse the dough and press it into a muffin tin. The blender handles the filling to ensure it stays silky and light.
Even if you are new to paleo baking, you can do this. There are no complicated techniques or hard-to-find tools required. You will feel like a pro pastry chef in under an hour.
Ingredients You’ll Need
Most of these items are likely already in your pantry. Using fresh, simple ingredients makes the natural flavors shine through.
- 2 cups almond flour
- 1/2 cup tapioca starch
- 6 tablespoons melted coconut oil
- 5 tablespoons maple syrup, divided
- 1 1/2 teaspoons vanilla extract, divided
- 5/8 teaspoon sea salt, divided
- 1/4 teaspoon baking soda
- 1 1/2 cups mashed cooked sweet potato
- 1/2 cup full-fat coconut milk
- 1 large egg
- 1 large egg yolk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Step-by-Step
- Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin or mini tart pan with coconut oil.
- In a food processor, combine almond flour, tapioca starch, 6 tablespoons coconut oil, 2 tablespoons maple syrup, 1 teaspoon vanilla, 1/2 teaspoon salt, and baking soda.
- Pulse the mixture until a cohesive dough forms that holds together when squeezed.
- Distribute approximately 2 tablespoons of dough into each muffin cup, pressing firmly into the bottom and up the sides to form a shell.
- Blind bake the crusts for 6 minutes until barely set, then remove from the oven and set aside.
- In a high-speed blender, combine mashed sweet potato, coconut milk, remaining 3 tablespoons maple syrup, egg, egg yolk, remaining 1/2 teaspoon vanilla, cinnamon, nutmeg, and remaining 1/8 teaspoon salt.
- Blend the filling until completely smooth and aerated.
- Spoon the sweet potato mixture into the pre-baked shells, filling each nearly to the top of the crust.
- Bake for 20 to 25 minutes or until the filling is set and the edges of the crust are golden brown.
- Allow the tarts to cool in the pan for at least 15 minutes before carefully removing to a wire rack to cool completely before serving.
Best Ways to Enjoy It
Serve these tarts at room temperature for the best texture. You can add a dollop of coconut whipped cream on top. A sprinkle of crushed pecans adds a lovely crunch to every bite.
These are great for a cozy date night by the fire. You can also pack them for a fall picnic in the park. Pair them with a warm cup of herbal tea or coffee.
Storage & Reheating
Keep your leftovers in an airtight container in the fridge. They will stay fresh and delicious for up to four days. You can also freeze them for a quick treat later on.
To reheat, place them in a 300°F oven for about five minutes. This helps the crust stay crisp while warming the center. Avoid the microwave to keep the shortbread texture perfect.
Tips for Best Results
- Don’t skip the blind bake step for the crust.
- Avoid over-filling the cups so the filling doesn’t spill over.
- Use honey instead of maple syrup for a different floral sweetness.
- Bake the sweet potatoes ahead of time to save precious minutes.
- For Thanksgiving, make a double batch because they disappear fast.
- Top with a tiny pinch of flaky sea salt to elevate the flavor.
- Ensure your coconut milk is full-fat for the creamiest custard.
Ways to Switch It Up
- Swap the nutmeg for ground ginger for a zesty kick.
- Use pumpkin puree instead of sweet potato for a classic holiday twist.
- Try sunflower seed flour to make these completely nut-free.
- Add a few dark chocolate chips to the bottom of the crust.
Common Questions
Can I make these ahead of time?
Yes, you can make these a day before your event. They actually set up beautifully in the fridge overnight. Just bring them to room temperature before your guests arrive.
How do I know when they are done?
The filling should look set and not jiggly in the center. The edges of the almond crust will be a beautiful golden brown. Trust your timer but keep an eye on that color.
Will kids like these tarts?
Absolutely, because they are naturally sweet and fun to hold. The mini size is perfect for small hands. It is a great way to sneak in some nutritious sweet potato.
I hope these little tarts bring a touch of warmth to your home this season. They are so simple to make and even better to share. Happy baking!
— Alex
Ingredients
- 2 cups almond flour
- 1/2 cup tapioca starch
- 6 tablespoons melted coconut oil
- 5 tablespoons maple syrup, divided
- 1 1/2 teaspoons vanilla extract, divided
- 5/8 teaspoon sea salt, divided
- 1/4 teaspoon baking soda
- 1 1/2 cups mashed cooked sweet potato
- 1/2 cup full -fat coconut milk
- 1 large eg g
- 1 large egg yolk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin or mini tart pan with coconut oil.
- In a food processor, combine almond flour, tapioca starch, 6 tablespoons coconut oil, 2 tablespoons maple syrup, 1 teaspoon vanilla, 1/2 teaspoon salt, and baking soda.
- Pulse the mixture until a cohesive dough forms that holds together when squeezed.
- Distribute approximately 2 tablespoons of dough into each muffin cup, pressing firmly into the bottom and up the sides to form a shell.
- Blind bake the crusts for 6 minutes until barely set, then remove from the oven and set aside.
- In a high-speed blender, combine mashed sweet potato, coconut milk, remaining 3 tablespoons maple syrup, egg, egg yolk, remaining 1/2 teaspoon vanilla, cinnamon, nutmeg, and remaining 1/8 teaspoon salt.
- Blend the filling until completely smooth and aerated.
- Spoon the sweet potato mixture into the pre-baked shells, filling each nearly to the top of the crust.
- Bake for 20 to 25 minutes or until the filling is set and the edges of the crust are golden brown.
- Allow the tarts to cool in the pan for at least 15 minutes before carefully removing to a wire rack to cool completely before serving.
