Harvest Sweet Potato Pecan Pie Tarts

By KLAlbano

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

Ingredients

• 1 cup mashed cooked sweet potato
• 3 tablespoons granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/3 cup chopped toasted pecans
• 1/4 cup firmly packed brown sugar
• 1 tablespoon dark corn syrup
• 1/2 teaspoon vanilla extract
• 1 egg white
• 2 (2.1-ounce) packages 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.