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)

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

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.

Nutritional Information

Calories:

89 (39% from fat)

Fat:

3.9g (sat 0.2g,mono 2.2g,poly 0.9g)

Protein:

0.6g

Carbohydrate:

13.1g

Fiber:

0.5g

Cholesterol:

0.0mg

Iron:

0.6mg

Sodium:

55mg

Calcium:

9mg