Harvest Sweet Potato Pecan Pie Tarts
Harvest Sweet Potato Pecan Pie Tarts
15 servings (serving size: 2 tarts)
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.
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
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