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.
Servings: Yield: 15 servings (serving size: 2 tarts)
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
Submitted By: Kyle
Original Source: Cooking Light