Harvest Sweet Potato Pecan Pie Tarts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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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) |
Directions:
1. Preheat oven to 350°.
2. Combine sweet potato, granulated sugar, cinnamon, and salt, stirring well.
3. Combine pecans, brown sugar, syrup, vanilla, and egg white, stirring well.
4. 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.
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