Harvest Sweet Potato Pecan Pie Tarts
Source of Recipe
by Laurel, from Cooking Light
List of Ingredients
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)Recipe
Preheat oven to 350F.
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 350F for 20 minutes. Cool completely on a wire rack.
*Pierce each sweet potato a few times with a fork, place in a pie plate with 2 tablespoons water, cover loosely with wax paper, and microwave at HIGH five minutes or until tender.
(yield: 15 servings of 2 tarts each)
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