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
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)
How to Make It
Preheat 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.
I made these for Thanksgiving. They're pretty easy (my husband filled the shells) and the flavor is great. I baked them in mini muffin tins and that was mistake because the shells didn't stay crisp. When storing, keep uncovered or they get soggy.
Surprisingly easy to both make and assemble - baking time is not long either... all in all, a fantastic dessert (and quite impressive) that is no sweat to put together. I should mention that I rarely ever even make dessert, and I STILL thought this was a cinch!!! Everyone loved them; will definitely make again.
Made these for my holiday party and they were a hit! Were VERY easy to make even for the first time and have great presentation - they got lots of rave reviews. I added a tiny bit of cream to the sweet potato mix and it was delicious. I also used light corn syrup and it turned out fine.