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 packed brown sugar
• ·                                 1 tablespoon dark corn syrup
• ·                                 1/2 teaspoon vanilla extract
• ·                                 1 egg white
• ·                                 2 (2.1-ounce) packages mini phyllo shells (such as Athens)

Preparation

• ·                                 Preheat oven to 350°.
• ·                                 Combine sweet potato, granulated sugar, cinnamon, and salt, stirring well.
• ·                                 Combine pecans, brown sugar, syrup, vanilla, and egg white, stirring well.
• ·                                 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