Harvest Sweet Potato Pecan Pie Tarts
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
15
ingredients
- 236.59 ml cooked mashed sweet potato
- 44.37 ml granulated sugar
- 1.23 ml ground cinnamon
- 0.61 ml salt
- 78.78 ml chopped toasted pecans
- 59.14 ml firmly packed brown sugar
- 14.79 ml dark corn syrup
- 2.46 ml vanilla extract
- 1 egg white
- 2 (119.06 g) package miniature phyllo cups
directions
- Preheat oven t o350°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 tspn of pecan mixture over sweet potato mixture. Place filled shells on an ungreased baking sheet. Bake at 350F for 20 minutes. Cool completely on a wire rack. Serving size: 2 tarts.
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Reviews
-
I LOVE, LOVE,LOVE these! They were a surprise hit at my Christmas dinner. Like little bites of dessert, although I served them instead if sweet potatos with dinner. I rewarmed the few that were left in the oven to crisp them back up and gobbled them up all by myself. I originally received this recipe from my big Sis. She tore it out of a Cooking Light Mag. I did have a little trouble locating these little shells, but they were worth the trouble. Thanks for this one!
RECIPE SUBMITTED BY
FloridaGrl
Keystone Heights, 0