Harvest Sweet Potato Pecan Tarts

By gocatgo

These mini-tarts are perfect for holiday parties and potlucks.
Sweet potatoes can be pre-baked or microwaved.

Ingredients

• 1 c cooked sweet potato, mashed
• 3 T granulated sugar
• 4 t ground cinnamon
• 8 t salt
• 1 ⁄3 c pecans, toasted and chopped
• 1 ⁄4 c brown sugar, firmly packed
• 1 T dark corn syrup
• 1 ⁄2 t vanilla extract
• 1 egg white
• 2 pk mini phyllo shells (such as athens)

Preparation

Step 1

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.


Notes:

To microwave sweet potatoes, pierce each potato a few times with a fork, place in a glass pie plate with two tablespoons water, cover loosely with wax paper, and microwave at high five minutes or until tender.