15 servings (serving size: 2 tarts)

ELIZABETH TALIAFERRO 

November 2005

RECIPE BY COOKING LIGHT

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)

Nutritional Information

·         Calories 89

·         Calories from fat 39%

·         Fat 3.9g

·         Sat fat 0.2g

·         Mono fat 2.2g

·         Poly fat 0.9g

·         Protein 0.6g

·         Carbohydrate 13.1g

·         Fiber 0.5g

·         Cholesterol 0.0mg

·         Iron 0.6mg

·         Sodium 55mg

·         Calcium 9mg


How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine sweet potato, granulated sugar, cinnamon, and salt, stirring well.

Step 3

Combine pecans, brown sugar, syrup, vanilla, and egg white, stirring well.

Step 4

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.

 

(Note:  I roasted the sweet potato rather than microwaved it)