Sweet Potato and Swiss Cheese Tartlets with Prosciutto and Maple Cream
- 3 cups biscuit mix
- 1 cup Swiss cheese, shredded
- 2 cups sweet potatoes, mashed
- 1 pound Prosciutto, sliced 1/4 inch thick
- 1/2 cup Hall Farms Maple Cream plus 2 tablespoons for brushing tops
of mini pastry shells (optional)
Grill Prosciutto "steaks" until seared. Allow to cool. Slice into 1/4 inch matchsticks and chop into small cubes. Bake sweet potatoes at 350° F until soft. Skin sweet potatoes and mash smooth. Heat Hall Farms Pure Maple Cream in microwave for about 30 seconds or until it is slightly liquid. Combine Biscuit mix, cheese, sweet potato, Prosciutto, & Maple Cream in a mixing bowl.
Mix until all ingredients are thoroughly incorporated. Let rest for 1 hour. Divide dough into 1/2 tablespoon portions and either roll into balls or fill each pastry shell with the mixture.
Transfer to a cookie sheet and bake in 350° F oven for 20 minutes or until lightly browned. While tartlets are still warm, brush the tops with a little more melted maple cream. Serve warm.
Ham, Bacon and/or Sausage could be substituted. Try with cheddar or smoked Gouda in place of the Swis Cheese.
Compliments of Hall Farms & Steve Dutton