Ingredients for Harvest Sweet Potato Pecan Pie Tarts
- Mashed Sweet Potato
- 1/4 cup granulated sugar
- Ground Cinnamon
- 1/4 teaspoon salt
- 1/2 cup pecan halves
- 1/4 cup packed brown sugar
- Dark Corn Syrup
- Vanilla Extract
- 1 large egg white
- Miniature Phyllo Cups
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How to Make Harvest Sweet Potato Pecan Pie Tarts
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 cup cooked and mashed sweet potato, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt. Mix well.
- In a separate bowl, whisk together 1/2 cup pecan halves, 1/4 cup packed brown sugar, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, and 1 large egg white until combined.
- Spoon approximately 1 teaspoon of the sweet potato mixture into each phyllo cup, spreading it evenly to the edges.
- Top with approximately 1/2 teaspoon of the pecan mixture.
- Arrange the filled phyllo cups on an ungreased baking sheet.
- Bake for 20-25 minutes, or until the crust is golden brown and the filling is set.
- Let cool completely on a wire rack before serving.
- Serving size: 2 tarts
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
31g
Fat
1g
Carbs
5g