Zamaani'S Nutty Yam Tartlets

• 2 pounds sweet potatoes
• 1/4 cup butter or margarine
• 3 large eggs, lightly beaten
• 1 cup chopped pecans, toasted
• 1/2 cup sugar
• 1/2 cup firmly packed dark brown sugar
• 1/3 cup coconut milk
• 1/4 cup sweetened flaked coconut
• 1/4 cup honey
• 1 teaspoon light or dark rum
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract
• 4 (10-ounce) packages frozen tart shells*
• Whipped cream

1. Cook potatoes in boiling water to cover in a Dutch oven 1 hour or until tender; drain. Peel potatoes, and discard skins.
2. Mash potatoes with a potato masher. Stir in butter until melted. Stir in eggs and next 11 ingredients, blending well. Spoon about 2 tablespoons mixture into each tart shell.
3. Bake at 350u0b0 for 45 minutes or until set. Store in an airtight container in freezer, if desired. Serve tartlets with whipped cream.
4. * 2 unbaked 9-inch pastry shells may be substituted. Spoon potato mixture evenly into pastry shells; bake as directed.

sweet potatoes, butter, eggs, pecans, sugar, brown sugar, coconut milk, coconut, honey, light, ground nutmeg, ground allspice, ground cinnamon, vanilla, tart shells, cream

Taken from www.myrecipes.com/recipe/zamaanis-nutty-yam-tartlets (may not work)