Harvest Sweet Potato- Pecan Pie Tarts

Mini phyllo shells can be difficult to find sometimes. They’re more readily available during the fall holidays. These are pecan pie tarts that were made with small rounds of puff pastry in place of the shells.

HARVEST SWEET POTATO- PECAN PIE TARTS
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1 cup mashed cooked sweet potato
3 Tbs granulated sugar
¼ tsp ground cinnamon
1/8 tsp salt
1/3 cup chopped toasted pecans
¼ cup firmly packed brown sugar
1 Tbs dark corn syrup
½ tsp vanilla extract
1 large egg white
Two 2.1oz. packages mini phyllo shells (such as Athens)

1. Preheat oven to 350° F.

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

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

4. Spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spreading to edges. Spoon about ½ teaspoon pecan mixture over sweet potato mixture. Place filled shells on an ungreased baking sheet. Bake for 20 minutes. Cool completely on wire rack.

Servings: 15 (2 tarts per serving)
Recipe Source: Cooking Light

NUTRITIONAL INFORMATION
Calories 89 (39% from fat)
Fat 3.9g
Iron .6mg
Cholesterol 0mg
Calcium 9mg
Carbohydrate 13.1mg
Sodium 55mg
Protein .6g
Fiber .5g

WW POINTS: 2 (per 2 tarts)

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“A nice fall dessert. They were all gobbled up at my Southern Living party!”
-San Antonio, TX