Sweet Potatoe Pecan Tarts


1 cup mashed cooked sweet potato

3 tablespoons granulated sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

1/3 cup toasted pecans, chopped

1/4 cup firmly packed brown sugar

1 tablespoon dark corn syrup

1/2 teaspoon vanilla extract

1 egg white

Two (2.1 ounce) packages mini phyllo shells (such as Athens)


Preheat oven to 350 degrees F.

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 degrees F for 20 minutes. Cool completely on a wire rack.

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.