My mom and I have made these a few times and they are delicious! They work great as an appetizer for thanksgiving or as an addition to the dessert table!

Harvest Sweet Potato Pecan Pie Tarts

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

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.

Yield

15 servings (serving size: 2 tarts)

Nutritional Information

CALORIES 89(39% from fat); FAT 3.9g (sat 0.2g,mono 2.2g,poly 0.9g); PROTEIN 0.6g; CHOLESTEROL 0.0mg; CALCIUM 9mg; SODIUM 55mg; FIBER 0.5g; IRON 0.6mg; CARBOHYDRATE 13.1g

* as a side note you can substitute canned pumpkin for the sweet potato, it tastes almost the same and is a quicker solution :)