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      RECIPE TITLE "Harvest Sweet Potato Pecan Pie Tarts Recipe"
    Source: © Cooking Light magazine,
    courtesy of Cooking.com

    yields15 servings (serving size: 2 tarts) time--- difficulty easy

      RECIPE INGREDIENTS

    1 cup mashed cooked sweet potato
    3 tablespoons granulated sugar
    1/4 teaspoon ground cinnamon
    1/8 teaspoon salt
    1/3 cup toasted pecans, chopped
    1/4 cup firmly packed brown sugar
    1 tablespoon dark corn syrup
    1/2 teaspoon vanilla extract
    1 egg white
    Two (2.1 ounce) packages mini phyllo shells (such as Athens)

    Cooking Light Magazine
    Cook better, look better and feel better with recipes that are tempting to serve and taste great! Give up nothing except fat and calories. Get fitness ideas that are fun and easy.

      RECIPE METHOD

    Preheat oven to 350 degrees 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 teaspoon pecan mixture over sweet potato mixture. Place filled shells on an ungreased baking sheet. Bake at 350 degrees F for 20 minutes. Cool completely on a wire rack.

    TIP:
    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.

    Recipe reprinted by permission of © Cooking Light Magazine. All rights reserved.

      Nutrition Facts
    15 servings (serving size: 2 tarts)
    Facts per Serving
    Calories: 89 Fat: 4g Carbohydrates: 13g
    Cholesterol: 0mg Sodium: 55mg Protein: 1g
    Fiber: 0g % Cal. from Fat: 40% % Cal. from Carbs: 58%


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