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Sweet Potato Tartlets


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  • 4 (1.9-oz) packages frozen mini-phyllo shells, thawed
  • 8 oz cream cheese, softened
  • 1/2 cup sugar
  • 1 cup mashed, cooked sweet potato
  • 1/2 cup sour cream
  • 1 large egg
  • 1 tsp vanilla
  • Brown Sugar Pecans


Preparation time 25mins


Step 1

Preheat oven to 350.
Place shells on 2 baking sheets. Process cream cheese and sugar in a food processor til smooth. Add sweet potato and next 3 ingredients; process til smooth. Spoon filling into shells.
Bake for 15 minutes or til center is set. Cool completely on a wire rack. Cover; chill 1 hour. Top with Brown Sugar Pecans.

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