Ingredients
Servings 10
- 1 cup mashed cooked sweet potato
- 3 tablespoons sugar
- ¼ teaspoon cinnamon
- 1/3 cup chopped toasted pecans
- ¼ cup brown sugar
- 1 tablespoon corn syrup
- ½ teaspoon vanilla
- 1 egg white
- 2 2.1 ounce packages mini phyllo shells
Nutritional Facts
Nutrition Facts
Sweet Potato Pecan Pie Tarts
Amount per Serving
Calories
133
% Daily Value*
Fat
4
g
6
%
Saturated Fat
0.2
g
1
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
43
mg
2
%
Potassium
159
mg
5
%
Carbohydrates
24
g
8
%
Fiber
1
g
4
%
Sugar
13
g
14
%
Protein
3
g
6
%
Vitamin A
5383
IU
108
%
Vitamin C
6
mg
7
%
Calcium
19
mg
2
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, combine the mashed sweet potato, sugar, and cinnamon.
- In a separate bowl, combine the toasted pecans, brown sugar, corn syrup, vanilla, and egg white, stirring well.
- Fold the pecan mixture into the sweet potato mixture.
- Spoon about 1 teaspoon of the mixture into each phyllo shell and smooth out the tops.
- Place the filled shells on an ungreased baking sheet and bake for 20 minutes until set.
