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DESSERTS: TARTS & TORTES:
Harvest Sweet Potato Pecan Pie Tarts
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Harvest
Sweet Potato Pecan Pie Tarts |
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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 |
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Cooking Light |
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Mini phyllo shells can be difficult to find sometimes.
These are pecan pie tarts that were made with small rounds of puff
pastry in place of the shells.
Ratings:
***Hey,
this one's a keeper!- would
make it again. "A
nice fall dessert. They were all gobbled up at my Southern Living
party!"
-San
Antonio, TX
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