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Harvest Sweet Potato Pecan Pie Tarts


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  • 1 cup mashed cooked sweet potato
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/3 cup toasted pecans, chopped
  • 1/4 cup firmly packed brown sugar
  • 1 tablespoon dark corn syrup
  • 1/2 teaspoon vanilla extract
  • 1 egg white
  • Two (2.1 ounce) packages mini phyllo shells (such as Athens)


Cooking time 20mins
Adapted from


Step 1

- Preheat oven to 350 degrees F.

- 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 degrees F for 20 minutes. Cool completely on a wire rack.


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