Harvest Sweet Potato Pecan Pie Tarts

Ingredients:

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

Directions:

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 of 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 °F for 20 minutes.
5. Cool completely on a wire rack.

Serves 15 (serving size 2 tarts)
Per serving: 89 calories; 3.9g fat; 0.6g protein; 13.1g carbs; 0.5g fiber; 55mg sodium

Recipe from Cooking Light, November 2005