Sweet Potato Tartlets

By dyannucci

These festive tarts are the perfect sweet treat for grazing guests. You can make them up to a day ahead, and store, covered, in the fridge.

Ingredients

• Brown Sugar Pecans:
• 4 4 packages 4 (1.9-oz.) packages frozen mini-phyllo shells, thawed
• 8 8 8 ounces cream cheese, softened
• 1/2 1/2 1/2 cup sugar
• 1 1 1 cup mashed, cooked sweet potato
• 1/2 1/2 1/2 cup sour cream
• 1 1 1 large egg
• 1 1 1 teaspoon vanilla extract
• Garnishes: mint leaves, sweetened whipped cream
• 2 2 cups
• 1/2 1/2 1/2 cup light brown sugar
• 6 6 6 tablespoons dark corn syrup
• 2 2 2 cups pecan halves

Preparation

Step 1

. Preheat oven to 350°. Place shells on 2 baking sheets. Process cream cheese and sugar in a food processor until smooth. Add sweet potato and next 3 ingredients; process until smooth. Spoon filling into shells.

2. Bake at 350° for 15 minutes or until center is set. Cool completely on a wire rack. Cover; chill 1 hour. Top with Brown Sugar Pecans.