Sweet Potato Tartlets

By gina62_cooks

Ingredients

• 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

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.