Lentil & Sweet Potato Tartlets

Directions

1. PREHEAT the oven to 350°F (180°C).
2. TOSS diced sweet potatoes with canola oil, honey, and cinnamon. Roast until tender, approximately 15-20 minutes. Once cooked, place in a food processor with the cooked lentils. Pulse until smooth in consistency, adding 1-2 Tbsp (15-30 mL) water.
3. IN a separate bowl, whisk butter with sugar until smooth. Whisk in the eggs until well combined. Add vanilla and yogurt. Whisk in pureed potato lentil mixture until smooth.
4. WHISK flour, remaining cinnamon, ginger, nutmeg, and salt into potato lentil mixture until incorporated. Spoon into tart shells. Top each tart with 3 small marshmallows and bake for 25-30 minutes.