Sweet Potato Tartlets with Cardamom-Saffron Yogurt

Sweet Potato Tartlets with Cardamom-Saffron Yogurt

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From: EatingWell Magazine, November/December 2016

Saffron can be a pricy spice to use, but its delicate flavor can't be replicated and its carotenoids are credited with cancer-fighting powers. In this healthy tart recipe, saffron gives the topping a beautiful golden hue.

Ingredients 9 servings

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Original recipe yields 9 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons butter
  • 1½ cups diced peeled dark orange sweet potato ( ½-inch), such as Garnet
  • 2½ cups diced crisp apple ( ½-inch), such as Honeycrisp
  • ¼ cup firmly packed dark brown sugar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ¼ teaspoon coarsely ground pepper
  • All-purpose flour for dusting and rolling
  • 1 sheet frozen puff pastry, thawed in the refrigerator
  • 1 tablespoon milk, warmed
  • ¼ teaspoon saffron threads
  • ½ cup nonfat plain Greek yogurt
  • 3 tablespoons confectioners' sugar
  • ½ teaspoon ground cardamom
  • 1 cup pomegranate seeds (from 1 pomegranate)


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  • Ready In

  1. Preheat oven to 375°F.
  2. 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.
  3. 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.
  4. 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.
  5. Bake until the edges of the pastry are sunny brown and flaky, 35 to 45 minutes.
  6. 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.
  7. 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 ( ½-cup) cups

Nutrition information

  • Serving size: 1 tartlet & scant 1 tablespoon sauce each
  • Per serving: 260 calories; 13 g fat(3 g sat); 2 g fiber; 32 g carbohydrates; 4 g protein; 34 mcg folate; 7 mg cholesterol; 15 g sugars; 8 g added sugars; 3,044 IU vitamin A; 6 mg vitamin C; 36 mg calcium; 1 mg iron; 147 mg sodium; 195 mg potassium
  • Nutrition Bonus: Vitamin A (61% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, ½ fruit, ½ other carbohydrate, ½ fat

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