Sweet potato, mint and goat’s cheese tartlets

These goat's cheese, mint and kumara mash tartlets are a delicious and easy savory appetiser to serve family and friends at Christmas.

  • 10 mins preparation
  • 20 mins cooking
  • Serves 24
  • Print


Sweet potato, mint and goat’s cheese tartlets
  • 4 sheets fillo pastry
  • 50 gram butter, melted
  • 1 small_piece kumara (300g), chopped coarsely
  • 1/4 cup finely chopped fresh mint
  • 100 gram soft goat's cheese, crumbled
  • 24 small fresh mint leaves


Sweet potato, mint and goat’s cheese tartlets
  • 1
    Preheat oven to 200°C. Grease two 12-hole (1-tablespoon/20ml) mini muffin pans.
  • 2
    Layer pastry sheets, brushing each with butter. Cut pastry stack into 24 x 7cm squares; line pan holes with squares. Bake for 5 minutes or until browned lightly; cool in pans.
  • 3
    Meanwhile, boil, steam or microwave kumara until tender; drain. Cool. Mash kumara in a medium bowl with chopped mint until smooth; season to taste.
  • 4
    Divide mash between tartlet shells. Top with goat's cheese and mint leaves.


Tartlet shells will keep in an airtight container for up to 1 week. Assemble tartlets up to 1 hour before serving.

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