Lentil & Sweet Potato Tartlets – Lentils.org

Ingredients

• 2 cups (500 mL) peeled and finely diced sweet potatoes
• 2 tsp (10 mL) canola oil
• 1 Tbsp (15 mL) honey
• 1 tsp + 1/2 tsp (7 mL) cinnamon
• 1 cup (250 mL) cooked split red lentils
• ¼ cup (60 mL) unsalted butter, room temperature
• 1 cup (250 mL) brown sugar
• 2 large eggs
• 1 tsp (5 mL) vanilla
• ¼ cup (60 mL) vanilla or plain yogurt
• 3 Tbsp (45 mL) all-purpose flour
• ½ tsp (2 mL) ground ginger
• 1⁄8 tsp (0.5 mL) nutmeg
• ¼ tsp (1 mL) salt
• 18 (3 inch/7.5 cm) ready to bake, frozen tart shells
• 54 miniature marshmallows