Individual Sweet Potato Crostatas

READY IN: 35mins
Recipe by PaulaG

What better way to celebrate the holidays than with sweet potatoes and all the festive flavors of winter. This will be welcome at any gathering and make a great bake and take dish. The recipe makes 8 which can be cut in half and served on a pretty plate at any gathering and will be a a real treat for 16.

Top Review by NorthwestGal

This was a tasty dish. But I had some difficulty preparing it. I know I drained the sweet potatoes really well as the recipe directed. But even so, the filling apparently had too much liquid. Because the pastries were overly softened during baking and didn't keep their shape during baking and flattened quite a bit, and some didn’t hold all of the filling. The marshmallows browned a bit too quickly, so I'd add the marshmallows during the last few minutes of baking time. But they were quite tasty. I thought this showed very creative use of the contest ingredients.

Ingredients Nutrition


  1. Cut sweet potatoes into even chunks, place in medium size saucepan, cover with water and boil for 10 to 15 minutes or until fork tender. Drain and when cool enough to handle remove the peel.
  2. Place in large bowl and add in brown sugar, egg, milk, salt, butter, almond extract and pumpkin pie spice. Coarsely mash and mix in shredded coconut and craisins.
  3. Preheat oven to 400 degrees.
  4. Line 2 cookie sheets with parchment paper. Roll out pastry crusts one at a time and cut into 4ths. Place 4 wedges on each cookie sheet. Evenly mound the sweet potato mixture onto the 8 wedges. Fold edges of each wedges in about 1/2 and inch, leaving the center of each exposed.
  5. Beat the egg white with 1 tablespoon water. Brush the pastry edges with egg white wash. Finely chop the sliced almonds and sprinkle over the top of pastries. Top each with a generous portion of miniature marshmallows.
  6. Bake in preheated oven for 10 to 15 minutes. Remove pastries to a wire rack and allow to cool to room temperature before serving.

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