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A popular bite-sized
dessert perfect for fall holidays...
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1 cup |
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mashed
cooked sweet potato |
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3 Tbs |
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granulated
sugar |
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¼ tsp |
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ground
cinnamon |
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1/8 tsp |
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salt |
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1/3 cup |
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chopped
toasted pecans |
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¼ cup |
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firmly
packed brown sugar |
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1 Tbs |
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dark corn
syrup |
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½ tsp |
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vanilla |
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1 large |
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egg white |
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Two 2.1oz. |
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packages
mini phyllo shells (such as Athens) |
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1 |
Preheat oven to 350°
F. |
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2 |
Combine sweet
potato, granulated sugar, cinnamon and salt, stirring
well. |
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3 |
Combine pecans,
brown sugar, syrup, vanilla and egg white, stirring
well. |
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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. |
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Servings: 15 |
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Recipe Source |
| Cooking
Light |
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