Sweet Potato Cupcakes for Christmas Eve


by: Anncoo

Another week has gone by and in twenty days time will be Christmas eve. I'm sure everyone is very excited over this festive season. Have you planned what kind of food or dessert to be on the Christmas eve table? Here is another interesting recipe that I got from a newspaper cutting. The Japanese French dessert Chef Tomoko is from the famous bakery shop Patisserie Glace in Singapore. She uses the root vegetable sweet potato to make an ever-popular French Classic Mont-blanc. As I like to snack on sweet potato, I definitely do not wish to miss out this yummy dessert and made it into tarts instead. The sweet potato cream and paste turned out so well that I kept digging the filling with a spoon and tasted it even before piping it into the tartlets. The smooth and creamy mashed sweet potato just melted in my mouth in seconds .... so yummy! I'll definitely be making this again.


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serves: 20

Sweet Tart

250 g Plain flour or use 300g plain flour without the ground almond

50 g Ground almond

165 g Butter

75 g Icing sugar

1/4 tsp Salt

3 1/2 tbsp Water

Sweet Potato Paste

700 g Sweet potato

70 g Sugar

40 g Butter

1 Egg yolk

160 g Whipping cream or fresh milk

Sweet Potato Cream

200 g Sweet potato paste

100 g Whipping cream

1 tbsp Sugar

Nutrition Facts
Sweet Potato Cupcakes for Christmas Eve

Servings Per Recipe: 20

Amount per Serving

Calories: 249

  • Total Fat: 14.7 g
  •     Saturated Fat: 8.5 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 49.1 mg
  • Sodium: 130.7 mg
  • Total Carbs: 27.2 g
  •     Dietary Fiber: 1.9 g
  •     Sugars: 10 g
  • Protein: 3 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Mix pastry ingredients till crumbly, add ice water into it and knead to become a dough (Please refer to my Blueberry Pie for more details) Shape it into ball and wrap it with aluminium foil. Put dough in freezer for about 15 minutes.

2.  Sheets Roll the pastry dough flat into about 3mm thickness between two plastic Use a round cutter to cut dough and place it into tart mould.

3.  In Press the dough evenly mould and trim excess dough with a sharp knife.

4.  In Prick some holes with a fork to release air from the pastry and place the tart moulds the freezer for another mins or for a day or two.

5.  Medium Take out tart moulds from freezer, line with aluminium foil and blind bake size tarts for minutes and mini size tarts for 20 minutes at preheated oven 180C Remove aluminium foil immediately from tart moulds after baked and leave tart pastry to cool.

6.  Wash and scrub sweet potato and steam at high heat till soft.

7.  Remove skin and put sweet potato in a food processor together with sugar, butter, egg yolk and whipping cream and blend till fine paste, set aside. (measure 200g for making sweet potato cream)

8.  Making Sweet Potato Cream

9.  Whip cream with sugar on medium speed until stiff peaks form,

10.  Add sweet potato paste into the whipping cream and mix to combine to sweet potato cream.

11.  Add sweet potato cream into a piping cream and pipe into tart shells.

12.  Chill for 30-60 mins to let cream set.

13.  Spoon the remaining sweet potato paste into a piping bag and pipe on top of sweet potato cream.

14.  Chill sweet potato tarts and dust some icing sugar or snow powder before serve.

Cooks' note:
Sweet potato tarts can be served immediately.

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