Reviewed: Jan. 1, 2013

These were cute but bland in taste.

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Reviewer:

Cooking Level: Expert

Living In: Toledo, Ohio, USA

Reviewed: Dec. 7, 2012

Love this recipe! I made regular muffin-sized tarts and easily made 24 of them. I also used the canned sweet potatoes (2), drained and pureed. We ate a dozen of them and the other dozen are for a potluck tomorrow. I topped them with a simple Marshmallow Buttercream--perfection!

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3 users found this review helpful

Reviewer:

IcanDoThisTrish

Cooking Level: Expert

Living In: Riverside, California, USA

Reviewed: Nov. 21, 2012

I thought these little tarts were OK but the measurements are WAY off!!

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cassie12399

Cooking Level: Intermediate

Living In: New Bedford, Massachusetts, USA

Reviewed: Dec. 16, 2011

These were a big hit at Thanksgiving. I used a little less sugar and a dash of flour (as suggested by another reviewer) because the sweet potatoes are very sweet on their own. I made a few with pecans, a few with marshmallows on top, and of course plain ones, and we couldn't decide which we liked best. They even re-heated nicely in the microwave (the few that were leftover). I made them in regular size muffin pans in foil cups (it took almost two pie crusts), 10 mins covered plus ten mins uncovered. Marvelous! These are a new regular at our Thanksgiving dinner.

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Reviewer:

Jewlyrose

Reviewed: Dec. 4, 2011

i love potato pies!!! yum!!! >3

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masterofcooks

Cooking Level: Beginning

Living In: Queens, New York, USA

Reviewed: Nov. 29, 2011

Simple and Delish!!!!! Cute presentation too

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Reviewer:

Tracy

Cooking Level: Intermediate

Home Town: Brick, New Jersey, USA

Living In: Glassboro, New Jersey, USA

Reviewed: Nov. 4, 2011

I made these for a potluck recently. I took another reviewer's advice and used a round cookie cutter to cut out the dough. It made it very easy. I also added a little flour, dash of vanilla and some maple syrup. Everyone loved them! there were gone in 10 minutes. I had enough filling to make 48 tartlets. I would but back on the cloves next time. A little strong for me but that is just my taste. I will make these every holiday season from now on.

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Reviewer:

DEETA

Cooking Level: Intermediate

Living In: Hamden, Connecticut, USA

Reviewed: Nov. 25, 2010

These were delicious and so simple to make! Didn't change a single thing with the ingredients. Mine were in the oven a little longer than the recipe recommended and there was enough filling to make 48 minis. Piped whipped cream on top. Lovedlovedloved. Will definitely make them again!

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Reviewer:

TTaylorTulsa

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

Reviewed: Nov. 22, 2010

These were very tasty. I added a bit of maple syrup also to help bind and had alot of batter left over also. with this I grabbed reg sized cupake tins and made larger versions of the minitins. Yummy. Also found that I it was quick if I rolled the balls and flatten in hand first,then when placed in the ,minitins they were much easier to manuver

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