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Harvest Sweet Potato Pecan Pie Tarts

Yield 15 servings (serving size: 2 tarts)
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.

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)

Nutrition Information

  • calories 89
  • caloriesfromfat 39 %
  • fat 3.9 g
  • satfat 0.2 g
  • monofat 2.2 g
  • polyfat 0.9 g
  • protein 0.6 g
  • carbohydrate 13.1 g
  • fiber 0.5 g
  • cholesterol 0.0 mg
  • iron 0.6 mg
  • sodium 55 mg
  • calcium 9 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine sweet potato, granulated sugar, cinnamon, and salt, stirring well.

  3. Combine pecans, brown sugar, syrup, vanilla, and egg white, stirring well.

  4. 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.