Poke 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.