Well, we have our first contender for Thanksgiving dessert this year! I thought I'd make these today just because they were ridiculously simple and took about 10 minutes to prepare before popping them in the oven thanks to the incredibly convenient phyllo cups. How did I not know about these before? They are amazing time-savers.
So these are delicious. They taste like what you'd expect - sweet potato pie and pecan pie all jumbled up into one delicious little tart. I love it! I've already eaten 4. I am so ashamed. They are great. I do hope to make them again in a month!
PS despite the recipe note, I just poked the potato with a fork, wrapped it in a paper towel, and microwaved for 10 minutes. Then I cut it in half and squished it out. No need to even mash it! Ultimate in lazy.
Harvest Sweet Potato Pecan Pie Tarts
Cooking Light, November 2005
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.
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 packed brown sugar
1 tablespoon dark corn syrup
1/2 teaspoon vanilla extract
1 egg white
4 1/5 ounces mini phyllo shells -- (such as Athens)
1. Preheat oven to 350°.
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 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° for 20 minutes. Cool completely on a wire rack.