TinyTummyTreats
Back to Recipes

Quick & Easy

Festive Sweet Potato and Cranberry Savoury Tartlets

By TinyTummyTreats Editorial TeamPublished Apr 8, 2026 | Updated Oct 21, 2026
International 95 mins easy-to-makevegetable-basedquick-prepno-added-saltbudget-friendlyquick & easyfestiveseasonal

Crustless mini muffin-shaped savory bakes made with sweet potato, ground oats, chopped dried cranberries and rosemary. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 35 minutes; additional elapsed time 45 minutes; total about 95 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.

Festive Sweet Potato and Cranberry Savoury Tartlets
Prep 15 min
Cook 35 min
Total 95 min
Servings 12
Difficulty easy
Cuisine International

Recipe Details

Prep15 min
Cook35 min
Total95 min
Servings12
Difficultyeasy
CuisineInternational
Add To Favorites

Ingredients

Servings 12
  • 1 medium sweet potato, peeled and diced
  • 1/4 cup dried cranberries, finely chopped
  • 1/2 cup gluten-free oats, ground finely
  • 1/2 cup gluten-free all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 tablespoons olive oil
  • 1/4 cup unsweetened plant-based milk
  • 1/4 teaspoon ground cinnamon
  • a pinch nutmeg
  • 1 teaspoon fresh rosemary

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a mini muffin tin with silicone liners.
  2. Steam diced sweet potato until very tender, about 10-12 minutes. Mash until smooth and let cool slightly.
  3. Mix ground oats, gluten-free flour and baking powder. Stir in cinnamon and nutmeg.
  4. Add mashed sweet potato, olive oil, and plant-based milk to dry ingredients. Mix thoroughly until a soft, spoonable batter forms.
  5. Gently fold in chopped dried cranberries and finely chopped rosemary to evenly distribute.
  6. Fill prepared mini muffin cups about 3/4 full with batter.
  7. Bake for 18-20 minutes until tartlets are firm and a toothpick inserted in the center comes out clean.
  8. Cool in pan for 5 minutes before transferring to a wire rack to cool completely.
  9. Serve warm or at room temperature. Store in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.

Timing note

Sweet potato cooking and cooling precede mixing, 18-20 minutes baking and complete cooling.

Serving and texture

No age suitability or kitchen-tested texture is claimed. Check the actual cooked and cooled food and adapt portions to the eater. Do not offer firm, gummy or sticky food to a child who cannot manage it. Children should be seated and supervised while eating.

Ingredient substitutions

Check all ingredient labels for relevant allergens. Flour and binder substitutions have not been validated and may change texture or cooking.

Storage

Refrigerate leftovers promptly in covered containers for up to 3 days, or freeze for longer storage. Reheat thoroughly when serving warm.

Related Articles

Read related guides and practical cooking tips.

More Recipes

Explore more recipes you may like.

Reviews

Rate this recipe and share a photo of your result.

Sign In To Review

No reviews yet.

Newsletter

Stay In The Loop

Get fresh recipes, articles, and updates from TinyTummyTreats.