Sweet Potato Tartlets with Cardamom-Saffron Yogurt
Preheat oven to 375 degrees F.Advertisement
Melt butter in a large skillet over medium heat. Once the foam subsides, add sweet potato and cook, stirring often, until light brown and tender but not breaking down, 6 to 8 minutes. Stir in apple, brown sugar, cinnamon, cloves, nutmeg, salt and pepper. Remove from heat.
Dust a work surface with flour. Unfold the thawed, cold puff pastry sheet and roll it out to a 12-inch square. Cut into 9 equal pieces.
Stuff the pastry squares into 9 cups of a 12-cup muffin tin, allowing the edges to hang over the top. Fill with the sweet potato mixture.
Bake until the edges of the pastry are sunny brown and flaky, 35 to 45 minutes.
Meanwhile, place warm milk and saffron in a medium bowl and let steep, stirring a few times, for 2 minutes. Add yogurt, sugar and cardamom; whisk until smooth.
Serve the warm tartlets topped with a dollop of the saffron yogurt and pomegranate seeds.
To make ahead: Refrigerate stuffed pastry (Steps 2-4) for up to 1 day; bake for 45 minutes.
Equipment: Muffin tin with 12 (1/2-cup) cups
1 starch, 1/2 fruit, 1/2 other carbohydrate, 1/2 fat