Harvest Sweet Potato Pecan Pie Tarts


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.

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

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