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.
Cooking Light NOVEMBER 2005
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.
Go to full version of