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| ●Instructions |
Photo #1
Photo #2
Photo #3
Photo #4
Photo #5
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In a bowl, cream together butter and sugar. (Photo #1)
Add eggs and almond powder. Blend well. (Photo #2)
Place cooked and sieved sweet potato in a bowl. Add whipping cream and blend. (Photo #3)
Fold in the sweet potato mixture to the butter mixture. Blend well. (Photo #4)
Fill tartlet dishes with the batter up to the rim. Top with almond slices. (Photo #5)
Bake in a preheated toaster oven at 160 °C (320 °F) for about 20 to 30 minutes until golden. If the surface turns brown but the center is still undercooked, cover with foil and continue baking.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 5 |
five 10cm tartlet dishes |
0kcal |
90 minutes |
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| butter |
90g |
| sugar |
80g |
| whole egg |
70g |
| almond powder |
90g |
| whipping cream |
10g |
| cooked and sieved sweet potato |
50g |
| sliced almonds |
30g |
【Preparation】
- Allow butter to soften at room temperature.
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