Harvest Sweet Potato Pecan Pie 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.

Yield: 15 servings (serving size: 2 tarts)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 89
  • Calories from fat: 39%
  • Fat: 3.9g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.9g
  • Protein: 0.6g
  • Carbohydrate: 13.1g
  • Fiber: 0.5g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 55mg
  • Calcium: 9mg

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

  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.
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Harvest Sweet Potato Pecan Pie Tarts Recipe at a Glance
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