Sweet Potato Tassies
I made a cream cheese crust the first time I made them,the 2nd time I used the phyllo crust,both were delicious.
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- 1 c cooked & mashed sweet potato
- 3 tablespoons sugar
- 1/4 t cinnamon
- 1/8 t salt
- 1/4 t ground nutmeg
- 1/3 c chopped toasted pecans
- 1/4 c brown sugar,packed
- 1 tablespoon dark corn syrup
- 1 t vanilla
- 1 egg white
- 2 (2.1 ounce) packages mini- phyllo shells
1Poke sweet potatoes a few times with a knife and place them in a pie plate with 2 tablespoons of water; cover loosely with waxed paper and microwave on high for five minutes or until tender.
Mash and measure out 1 cup of sweet potato. Add sugar, cinnamon,salt and nutmeg. Stir well. Set aside.
In a small bowl, combine toasted pecans, brown sugar, syrup, vanilla and egg white. Stir well and set aside.
Set mini phyllo shells on a baking sheet and put about 1 teaspoon of the sweet potato mixture into the bottom of each shell (gently push down a little). Spoon ½ teaspoon of pecan mixture over the sweet potato mixture. Bake at 350F for 20 minutes. Cool completely on a wire rack.