Rating: 5 stars
11 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light November 2005


Recipe Summary

15 servings (serving size: 2 tarts)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

89 calories; calories from fat 39%; fat 3.9g; saturated fat 0.2g; mono fat 2.2g; poly fat 0.9g; protein 0.6g; carbohydrates 13.1g; fiber 0.5g; iron 0.6mg; sodium 55mg; calcium 9mg.