Sweet Potato Tarts

Made these for Thanksgiving 2014. Was a first in the tart format and they were excellent. Will definitely make again :) As usual, I added my own touch.

Recipe was acquired from the Food Network.

Ingredients
1/2 stick unsalted butter, softened (I had salted)
1 cup brown sugar
2 eggs
1/4 cup whipping cream
1 tsp. vanilla extract
3 tbsp. flour
1/2 tsp. salt, ground cinnamon, allspice
1/2 tsp. freshly grated nutmeg (I used ground)
2 large baked sweet potatoes
3 store-bought rolled up dough (I used Tenderflake tarts)
Nonstick cooking spray (Not needed if you use frozen tarts in foil)
Whipped cream for topping (I did not used... enough calories as it was)

Notes: I did not have an hand mixer... therefore, used elbow grease. I also added about 3/4 oz. of Drambuie... with no regrets :) Recipes says it makes 12 tarts... no, it's more like 24. Could also be made as a pie.

Compliments to Chef Aline!

The making of...
Preheat oven to 350 degrees F.

In a large bowl, mix together butter and brown sugar until it becomes a sand-like texture. Add eggs and beat with electric mixer. Add whipping cream and vanilla extract; mix until smooth. Add in flour, salt, cinnamon, allspice, and nutmeg.

Scoop out the inside of the sweet potatoes and transfer them to a medium bowl and mash. Once mashed, add potatoes into the flour mixture and blend with electric mixer.

Roll out the dough and with tartlet pans, divide the dough into 12 (4-inch) rings. Spray the tartlet pans with nonstick cooking spray and insert dough. Cut off excess dough with a knife.

With an ice cream scooper, scoop out potato mixture; about 1/4 cup each and place into tartlet pans.

Bake for 30 minutes. Once cooled, garnish with whipped cream.