Harvest Sweet Potato Pecan Pie Tarts
1 cup mashed cooked sweet potato*
3 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup chopped toasted pecans
1/4 cup firmly packed brown sugar
1 tablespoon dark corn syrup
1/2 teaspoon vanilla extract
1 egg white
2 (2.1-ounce) packages mini phyllo shells (such as Athens)
PreparationPreheat oven to 350°.
Combine sweet potato, granulated sugar, cinnamon, and salt, stirring well.
Combine pecans, brown sugar, syrup, vanilla, and egg white, stirring well.
Spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spreading to edges. Spoon about 1/2 teaspoon pecan mixture over sweet potato mixture. Place filled shells on an ungreased baking sheet. Bake at 350° for 20 minutes. Cool completely on a wire rack.
15 servings (serving size: 2 tarts)
Nutritional InformationCALORIES 89(39% from fat); FAT 3.9g (sat 0.2g,mono 2.2g,poly 0.9g); PROTEIN 0.6g; CHOLESTEROL 0.0mg; CALCIUM 9mg; SODIUM 55mg; FIBER 0.5g; IRON 0.6mg; CARBOHYDRATE 13.1g
* as a side note you can substitute canned pumpkin for the sweet potato, it tastes almost the same and is a quicker solution :)