Harvest Sweet Potato Pecan Tarts

By Texaschef11

Ingredients

• 1 * 1 cup mashed cooked sweet potato
• 3 * 3 tablespoons granulated sugar
• 1/4 * 1/4 teaspoon ground cinnamon
• 1/8 * 1/8 teaspoon salt
• 1/3 * 1/3 cup chopped toasted pecans
• 1/4 * 1/4 cup firmly packed brown sugar
• 1 * 1 tablespoon dark corn syrup
• 1/2 * 1/2 teaspoon vanilla extract
• 1 * 1 egg white
• 2 * 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.
Nutritional Information

Calories:
89 (39% from fat)
Fat:
3.9g (sat 0.2g,mono 2.2g,poly 0.9g)
Protein:
0.6g
Carbohydrate:
13.1g
Fiber:
0.5g
Cholesterol:
0.0mg
Iron:
0.6mg
Sodium:
55mg
Calcium:
9mg

Elizabeth Taliaferro, Cooking