15 servings (serving size: 2 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.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine sweet potato, granulated sugar, cinnamon, and salt, stirring well.

Step 3

Combine pecans, brown sugar, syrup, vanilla, and egg white, stirring well.

Step 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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