Looking for a guilt-free dessert that doesn't sacrifice flavor? These sweet potato pie tarts are the perfect solution for satisfying your sweet tooth while staying on track with your Weight Watchers journey. I've transformed the classic sweet potato pie into perfectly portioned tarts that are both delicious and points-friendly.
These mini desserts capture all the warm, comforting flavors of traditional sweet potato pie but with thoughtful ingredient swaps that make them a smarter choice for anyone watching their points.
WHAT ARE TARTS?
Tarts are like mini pies with a buttery crust and delicious filling but they’re usually more shallow than traditional pies. What makes tarts special is their neat, straight sides and that gorgeous open faced top that shows off the filling. Think of them as the cool cousin of pies!
In this healthier version we’re using a lighter crust and a creamy sweet potato filling that’s been tweaked to reduce points without losing that classic flavor you love.
CAN I FREEZE SWEET POTATO PIE TARTS?
Yes, you can! They’re perfect for making ahead and storing for those times when you need a pre-portioned treat. Here’s how:
- Let the tarts cool to room temperature
- Wrap each tart in plastic wrap then place in a freezer safe container
- Store in the freezer for up to 3 months
When you’re ready to eat one, thaw overnight in the fridge or for about 2 hours at room temperature.
ARE THESE TARTS SUGAR FREE?
These tarts aren’t sugar free but they have significantly less sugar than traditional sweet potato pie recipes. I’ve balanced the natural sweetness of the sweet potatoes with just enough added sweetener to give you that dessert flavor you’re craving.
To reduce the sugar I’ve used a combination of natural sweetness from the sweet potatoes themselves and a small amount of sweetener. This way you get that dessert experience without all the extra sugar and points!
INGREDIENTS
- Sweet Potato
- Light Brown Sugar
- Fat Free Vanilla Greek Yogurt
- Egg
- Cinnamon
- Ground Ginger
- Nutmeg
- Salt
- Mini Marshmallows
- Wonton Wrappers
- Non-stick Spray
HOW TO MAKE SWEET POTATO PIE TARTS
STEP ONE: PREPARE THE SWEET POTATO FILLING
Take your steamed sweet potato and mash it thoroughly into a smooth, lump-free paste. This will ensure your filling has that perfect, creamy texture that makes these tarts irresistible.
STEP TWO: MIX THE FILLING INGREDIENTS
In a mixing bowl, combine your mashed sweet potato with brown sugar, salt, and spices (cinnamon, ginger, and nutmeg). Add the fat-free vanilla Greek yogurt and egg, then beat everything on medium speed until the mixture becomes light and fluffy.
STEP THREE: PREPARE THE MUFFIN PAN
Thoroughly coat a 12-cup muffin pan with non-stick cooking spray. This step is crucial to ensure your tarts will release easily after baking.
STEP FOUR: CREATE THE TART SHELLS
Place 2 wonton wrappers in each muffin cup, positioning them at slight angles to create a star-like pattern. These will form your crispy, light tart shells.
STEP FIVE: FILL THE TARTS
Carefully spoon 2 heaping tablespoons of the sweet potato filling into each wonton cup. Make sure not to overfill, as the filling will puff up slightly during baking.
STEP SIX: BAKE AND TOP WITH MARSHMALLOWS
Bake the tarts at 350°F for 15 minutes until the filling is set and the wonton edges are golden brown. Remove from oven, top each tart with 5 mini marshmallows, and broil for exactly 1 minute until golden and toasted.
STEP SEVEN: SERVE AND ENJOY
Allow the tarts to cool slightly before serving. These can be enjoyed warm or at room temperature. The combination of crispy wonton shell, creamy filling, and toasted marshmallows creates the perfect bite-sized treat!
HEALTHIER SWEET POTATO PIE TARTS RECIPE
Now that you know all about these healthier sweet potato pie tarts, it's time to print the recipe or save it for later.
You can print off the complete ingredients and instructions for Healthier Sweet Potato Pie Tarts via the recipe card below.
These sweet potato pie tarts are perfectly portioned desserts with crispy wonton shells, creamy spiced filling, and toasted marshmallows – all for 4 PersonalPoints each.
- 1 cup of mashed Sweet Potato 1 large sweet potato, steamed and mashed
- 1/4 cup packed light brown sugar
- 1/2 cup of fat free Vanilla Greek Yogurt
- 1 large egg
- 1 tsp of cinnamon
- 1 tsp of ground ginger
- 1/2 tsp of nutmeg
- 1/2 tsp salt
- 1/2 cup of mini marshmallow about 60
- 24 wonton wrappers
- Non stick spray
-
Mash the steamed sweet potato into a smooth paste.
-
Add the brown sugar, salt, cinnamon, ginger, nutmeg, vanilla greek yogurt, and the egg. Beat on medium till fluffy.
-
Spray a 12 cup muffin pan with nonstick cooking spray. Place 2 wonton wrappers in each cup at an angle.
-
Add 2 heaped sweet potato filling into each cup.
-
Bake at 350 F for 15 minutes.
-
Add 5 marshmallow in each cup. Broil for exactly 1 minute.
-
Serve warm or at room temperature.
If you don't have time to print it off right now, no worries! Just save the pin to your Pinterest account by clicking the pin button located in the recipe card below.
If you make this recipe and LOVE it… please come back and leave a 5-star rating. It would mean so much to me!
If you liked this delicious dessert recipe, be sure to check these other great recipes out:
Be sure to PIN this for later and SHARE it on Facebook!
