Sweet Potato Tartlet

Sweet Potato Tartlet, originally uploaded by Uncommon Depth.

Amy asked what was up with all the food stuff on my blog. I was kind of thinking of that for awhile after our conversation. There are 2 things that I am well known for amongst friends and family; art and cooking. Cooking is a big part of my life because my health problems do not allow for me to eat most processed foods. That means just about everything I eat is made from scratch. And this blog is about me; a place for me to talk about whatever is on my mind. That's why I moved it from my main website.

Cooking is satisfying. I've always enjoyed it - but more so when I could actually eat everything I made. Now I don't make as fancy of meals as I used to except when we are entertaining. Cooking is also one of the most basic things you can do to cut down on expenses during this economic slow down. Making your own stew or tarts is much cheaper than dining out, or even than buying premade at the grocery store. It's much healthier for you too. Have you ever read the label on premade meals, soups, or desserts? How many of those ingredients do you actually know what they are? I am slow foods movement supporter.

The other thing is that switching to something completely different photography wise is a terrific way to learn and improve your skills sets - and since I've never really been a studio photographer, this is helping me stretch my abilities. I'm also working on some recipe cards and need photos for them. So the food posts will continue.

And I already promised I'd share the recipe for these tartlets with Pegg!

Sweet Potato Tartlets
1 1/2 Cups cooked, mashed Sweet Potato
2 eggs
3/4 Cup Brown Sugar
2 Tbsp Butter
1 tsp Cinnamon
1 tsp Ginger
1/4 tsp Nutmeg
1/4 tsp Cloves
1/2 tsp Salt
1 Cup Milk
1 tsp Vanilla

Mix sweet potato, eggs, sugar, butter and spices. Beat until light and creamy. Slowly mix in milk and vanilla. Pour into a pie shell and bake for 1 hour at 350°F, or until the center is set and an knife inserted comes out clean.

I always recommend using the best ingredients and starting from scratch. To cook sweet potatoes peel, slice and boil as you would normal potatoes. Drain then mash.

These were made from sweet potatoes but the recipe works with yams as well.