Nutrition Facts
  Servings Per Recipe: 12
  Serving Size: 1 serving
Amount Per Serving
  Calories 151.0
  Total Fat 2.0 g
      Saturated Fat 0.9 g
      Polyunsaturated Fat 0.2 g
      Monounsaturated Fat 0.7 g
  Cholesterol 1.7 mg
  Sodium 221.8 mg
  Potassium 328.9 mg
  Total Carbohydrate 33.0 g
      Dietary Fiber 1.7 g
      Sugars 13.8 g
  Protein 3.3 g
  Vitamin A 3.6 %
  Vitamin B-12 3.6 %
  Vitamin B-6 5.0 %
  Vitamin C 7.1 %
  Vitamin D 1.7 %
  Vitamin E 1.9 %
  Calcium 3.6 %
  Copper 5.0 %
  Folate 8.2 %
  Iron 6.5 %
  Magnesium 3.5 %
  Manganese 13.6 %
  Niacin 4.9 %
  Pantothenic Acid     3.6 %
  Phosphorus     6.0 %
  Riboflavin 13.9 %
  Selenium 11.0 %
  Thiamin 10.9 %
  Zinc 2.1 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Mini Sweet Potato Tarts

View the full Mini Sweet Potato Tarts Recipe & Instructions
Submitted by: CHEF_MEG
TAGS:  Desserts |

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Mini Sweet Potato Tarts

57 calories of Phyllo Dough, (0.67 oz)

39 calories of Yams, (0.25 cup, cubes)

33 calories of Brown Sugar, (0.04 cup, packed)

7 calories of Milk, canned, evaporated, (0.02 cup)

7 calories of Whipped topping, frozen, low fat (like Cool Whip), (0.04 cup)

5 calories of Egg substitute, liquid (Egg Beaters), (0.04 cup)

1 calories of Vanilla Extract, (0.08 tsp)

0 calories of Pumpkin Pie spice, (0.08 tsp)

0 calories of Salt, (0.04 tsp)


Nutrition & Calorie Comments  

I will be substituting the milk for almond milk. It is much lower in fat and stevia instead of brown sugar. Submitted by:
VEAR23
(1/6/13)
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These are amazing!!!!! I also made these in a 12 regular size muffin tin. I substituted the brown sugar for splenda blend and used only egg whites. My tarts worked out to be only 65 calories per tart!!! but that is without whipped topping. Submitted by:
SASSY_N_CLASSY
(10/3/12)
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The dough is full of fat & completely unnecessary. I used Agave nectar instead of the processed brown sugar. I replaced the cow milk with coconut milk. For the eggs I used Chia eggs (1T Chia seed+3T water). Everybody loved it! Submitted by:
STUFFNEARTABOR
(11/25/11)
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I do the same --crustless as often as possible. With sweet potato you can go down to 1/4 cup brown sugar too. Its always sweet anyway. Thanks Pat in Maine.Made that way today Thansgivinf Back to rate. Submitted by:
NORASPAT
(11/24/11)
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Sylv from Oz. What's phyllo dough? Does anyone know if there is an Australian substitute, please? I agree about a bit too many carbs. Plus, when my Splenda runs out, will be using Stefvia. The info on Sucralose is debateble as being good for us. Just a thought. Otherwise, sounds great. Submitted by:
SILVERANGEL6
(4/10/11)
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These sound so good, but way to high in carbs for just 1 little tart..... It would just be enough to tease you... Submitted by:
SHASSYSUE2
(4/10/11)
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I love sweet potatoes--almost any way you can fix them--except like my mother used to make with lots of butter, brown sugar and marshmallows! Ugh! This recipe sounds so good for a dessert dish. I like the individual portions, too. Submitted by:
TRICIAN13
(11/30/10)
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Impossible Pumpkin Pie using Splenda, Bisquick Lite, and fat free evap milk (but as I live in high alt - must use 1/3 cup more Bisquick) Egg beaters would make it less fattening BUT it's SO dense ... A 2 x 2 piece is plenty w/ fat free Cool Whip ... about 150 cal Submitted by:
EARTH420
(11/24/10)
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I've got a simular recipe, only difference is that I use the splenda brown sugar. I've never used the phyllo dough.. But I'll be trying this. Submitted by:
NANA_BEA2
(11/24/10)
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Can't wait to try this one. I love anything with sweet potato or squash, especially those with lower calories. Thanks. Submitted by:
DJSAWALL
(11/9/10)
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this is a very good reciepe . make it help fill the need . Of course i use sub. sugar and brown sugar sub. all the time . I am diabitic. Submitted by:
SUGARSMOM2
(11/1/10)
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Although making this in casserole form might be lower in calories, these work better for me because the nutrition information is already figured out for each portion. I have a tendency to serve bigger portions when eating casserole style. This fits right in with my meal planning. Thank You! Submitted by:
ESPERANZAD
(10/1/10)
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I made these in 12 regular muffin tins. I thought that would mean you could only have one, but I used 1/4 c splenda brown sugar, added cinnamon and nutmeg and a little less of the phyllo and mine came out to be 107.8 calories! It could stand less and still be sweet! Wonderful!! Submitted by:
LYDIAMO2010
(7/30/10)
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Almost a day's worth of carbs: but worth it! Submitted by:
DAMETEMPLAR
(11/24/09)
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Sweet Potatoes were .25/lb at Walmart yesterday! I put one in the toaster oven for my breakfast on this chilly morning. Think I will do the same as the squash & batch cook to freeze.
They are sweet enough for me, but Splenda's brown sugar could be a substitute. 		Submitted by:
TAZZIE5
(11/18/09)
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Splenda makes a brown sugar sub. could help with calorie content? Submitted by:
RAVENDECRY
(11/10/09)
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I make a sweet Potato Caserole. Same as pie but without the crust. Saves lots of calories. I like the egg beaters and will use that this time. Is there a brown sugar substitue that could be used? Submitted by:
LLBRCFAN
(11/10/09)
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Not very satisfying, how about a recipe for crustless pumpkin pie custards, made with fat-free condensed milk and egg beaters? Submitted by:
SLLINDEN
(11/10/09)
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