These are so adorable and taste like a cross between a sweet potato and pecan pie!Pierce each sweet potato a few times with a fork, place in a pie plate with two tablespoons water, cover loosely with wax paper, and microwave at high five minutes or until tender.
1 cup mashed cooked sweet potato or yams
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)
Preheat oven to 350. Combine sweet potato, granulated sugar, cinnamon, and salt, stirring well. In a separate bowl, combine pecans, brown sugar, syrup, vanilla, and egg white. 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 for 20 minutes. Cool completely on a wire rack. Yield: 15 servings (serving size: 2 tarts)
CALORIES 89 (39% from fat); FAT 3.9g (sat 0.2g,mono 2.2g,poly 0.9g); IRON 0.6mg; CHOLESTEROL 0.0mg; CALCIUM 9mg; CARBOHYDRATE 13.1g; SODIUM 55mg; PROTEIN 0.6g; FIBER 0.5g
Preheat oven to 350. Combine sweet potato, granulated sugar, cinnamon, and salt, stirring well. In a separate bowl, combine pecans, brown sugar, syrup, vanilla, and egg white. 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 for 20 minutes. Cool completely on a wire rack. Yield: 15 servings (serving size: 2 tarts)
CALORIES 89 (39% from fat); FAT 3.9g (sat 0.2g,mono 2.2g,poly 0.9g); IRON 0.6mg; CHOLESTEROL 0.0mg; CALCIUM 9mg; CARBOHYDRATE 13.1g; SODIUM 55mg; PROTEIN 0.6g; FIBER 0.5g
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