Harvest Sweet Potato Pecan Pie Tarts

Harvest Sweet Potato Pecan Pie Tarts Recipe
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.

Yield:

15 servings (serving size: 2 tarts)

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

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.

Elizabeth Taliaferro,

Cooking Light

November 2005
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