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Harvest Sweet Potato Pecan Pie Tarts

  • 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)
  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