Rating: 5 stars
10 Ratings
  • 5 star values: 8
  • 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.

Elizabeth Taliaferro
Recipe by Cooking Light November 2005

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Yield:
15 servings (serving size: 2 tarts)
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • 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.
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