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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 151.0
  • Total Fat: 2.0 g
  • Cholesterol: 1.7 mg
  • Sodium: 221.8 mg
  • Total Carbs: 33.0 g
  • Dietary Fiber: 1.7 g
  • Protein: 3.3 g

View full nutritional breakdown of Mini Sweet Potato Tarts calories by ingredient
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Mini Sweet Potato Tarts

Submitted by: CHEF_MEG
Mini Sweet Potato Tarts

Introduction

Try these light and low-fat personal pies for dessert during the fall. They're a great substitute for pumpkin pie or sweet potato casserole.
Try these light and low-fat personal pies for dessert during the fall. They're a great substitute for pumpkin pie or sweet potato casserole.

Number of Servings: 12

Ingredients

    8 oz phyllo dough, thawed
    2 c sweet potato, steamed or roasted, flesh only
    1/2 c dark brown sugar
    1/2 t salt
    1/2 t pumpkin pie spice mix, plus additional 1/2 t for dusting
    1/4 c low-fat evaporated milk
    1 t vanilla
    1/2 c egg substitute or 2 egg whites
    1/2 c fat free whipped topping

Tips

To boost the fiber, you can look for whole-wheat phyllo dough, which is available in the healthy food freezer section of many grocery stores.


Directions

Preheat oven to 350 degrees. Spray 24 mini muffin cups with nonstick cooking spray. Remove phyllo dough from packaging. Slice into 1 inch strips, then cut each strip into 2 inch segments. Using 3 layers at a time, fill the cups, spraying cooking spray between each layer. Repeat process three times. Remove skin from sweet potatoes and allow to cool to room temperature. Place sweet potatoes, sugar, spice mix, milk, and vanilla in the bowl of a food processor. Blend until smooth. Add eggs and blend just to incorporate. Fill cups to the top of the muffin pan. Bake 18-20 minutes, until custard is set and pastry starts to brown. Once cooled, top with 1 teaspoon of fat-free whipped topping and a dusting of pumpkin pie spice mix.
Makes 12 servings (two tarts per serving).





TAGS:  Desserts |

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Member Ratings For This Recipe


  • Incredible!
    30 of 31 people found this review helpful
    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!! - 7/30/10

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  • 19 of 34 people found this review helpful
    Interesting picture... certainly does NOT show phyllo dough, although now it does show mini's (didn't back on 11/10/12 when it first came out).. it's a mini pie with a crust! How difficult is it to put a picture that actually represents the item that was made? - 11/10/12

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  • Very Good
    16 of 21 people found this review helpful
    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? - 11/10/09

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  • 15 of 17 people found this review helpful
    Splenda makes a brown sugar sub. could help with calorie content? - 11/10/09

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  • Incredible!
    12 of 14 people found this review helpful
    IT WAS A CHALLENGE TO USE THE PHYLLO DOUGH AT FIRST, BUT IT GOT EASIER AS I WENT ALONG. THE FINISHED PRODUCT WAS EXCELLENT! I WILL MAKE THIS OFTEN AND WILL ALSO TRY THE APPLE VERSION:) THANK YOU FOR THIS GREAT RECIPE! - 11/27/09

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  • 10 of 15 people found this review helpful
    I made these previously, from the recipe in my Betty Crocker subscription. It had the same plate as this picture. - 11/24/09

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  • Incredible!
    9 of 9 people found this review helpful
    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! - 10/1/10

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  • Incredible!
    9 of 10 people found this review helpful
    these are wonderful! My husband loves them with the phyllo dough instead of pie crust. - 11/25/09

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  • 8 of 9 people found this review helpful
    This sounds good. I have seen frozen phyllo cups at the store that would make it much easier to do and they would make a great appetizer. - 4/10/11

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  • Good
    8 of 16 people found this review helpful
    Not very satisfying, how about a recipe for crustless pumpkin pie custards, made with fat-free condensed milk and egg beaters? - 11/10/09

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  • Good
    4 of 5 people found this review helpful
    Nice to find a low cal pie recipe. Sweet Potato is one of my families favorites. - 11/24/09

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  • 4 of 6 people found this review helpful
    This sounds just like what I'm looking for to seve at Thanksgiving!
    - 11/10/09

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  • 3 of 5 people found this review helpful
    I am always looking for treats when I am in the building phase. This is perfect. My make "me" snacks, then snacks for my guests. I will use this recipe as a guide for my Sweet Potato Pie Tarts. - 11/25/09

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  • 2 of 2 people found this review helpful
    Can I freeze them? I want to make these but can only eat one at a time! Even with my daughters eating one a day - that's a lot of temptation sitting around! Help? - 1/18/10

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  • 2 of 4 people found this review helpful
    Almost a day's worth of carbs: but worth it! - 11/24/09

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  • Incredible!
    2 of 3 people found this review helpful
    This is so good! The phyllo dough is so light and the sweet potato is so creamy it is hard just to have one :) - 11/24/09

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  • Incredible!
    2 of 3 people found this review helpful
    WOW totally Awesome Thank you - 11/24/09

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  • 2 of 3 people found this review helpful
    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. - 11/18/09

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  • 2 of 3 people found this review helpful
    I have 2 bags of frozen sweet potatoes, do you think I could use those? - 11/17/09

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  • Incredible!
    2 of 5 people found this review helpful
    an elegant touch to a holiday meal. - 11/15/09

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  • Incredible!
    1 of 2 people found this review helpful
    I luv this recipe, it sounds just perfect. - 11/17/12

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  • 1 of 1 people found this review helpful
    I will try these, I often make "Pumpkin Pie" in my glass pyrex baking dish without the crust and it's wonderful! Same recipe as regular pumpkin pie with egg beaters and bake it just a few minutes less. Very good alternative for the holidays. - 10/27/10

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  • Incredible!
    1 of 3 people found this review helpful
    Phylo dough is a great idea. I have to try this recipe. - 12/9/09

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  • 1 of 2 people found this review helpful
    IT IS THE ONLY WAY I LIKE SWEET POTATOES! IT IS TERRIFIC! - 11/25/09

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  • 1 of 4 people found this review helpful
    Just a great treat - 11/25/09

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  • 1 of 4 people found this review helpful
    I've been looking for a guilt free dessert. - 11/24/09

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  • 1 of 3 people found this review helpful
    I love sweet potato dishes! I hate those with too strong spice flavor, I think I shall try this, sounds simple, I will made adjustments to suit our needs. Thanks! - 11/24/09

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  • I made it today using the Mini graham cracker pie crusts (100 cal per crust) used cinnamon, all spice and boiled the potatoes. Very good - 1/1/14

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  • Going to try this for thanksgiving. - 11/10/13

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  • This is delicious. I didn't use the phyllo dough and just made it inside of cupcake papers in my cupcake pan. Easier on the calories and in cleaning the pan too! - 11/10/13

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  • Phyllo cups, or Pillsbury, easier.. No.? Just a thought... - 11/10/13

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  • Whey low makes a brown sugar substitute also and it tastes just the same and is natural. - 10/13/13

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  • I will be substituting the milk for almond milk. It is much lower in fat and stevia instead of brown sugar. - 1/6/13

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  • incredible - 12/14/12

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  • Great Thanksgiving recipe - 11/17/12

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  • actually if you look at the fork that is an individual ramikin porton. not a whole pie. - 11/13/12

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  • sounds awesome. WIll have to try for desert for thanksgiving. - 11/11/12

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  • Can someone please tell me why the "Save" icon does not appear on some recipes and how to save it! This recipe sounds great along with the Pumpkin Pie Spice recipe and I would love to Save both but have no icon! Thank you in advance! I could pin it but would rather save to my recipe box! - 11/10/12

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  • I like Lydia's makeover. Thanks for both the basic recipe as well as the makeover idea! - 11/10/12

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  • Picture does not look like a mini muffin cup size, dough looks like pie crust. Sounds good though. - 11/10/12

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  • Would love this except that there's too much dairy for me. Can't seem to find replacements for the evaporated milk or the whipped cream and I am allergic to dairy. - 10/20/12

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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. - 10/3/12

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  • Great recipe - 5/14/12

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  • This was so easy to make.I give it a 10.This recipe would be great for cook outs. - 2/22/12

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  • Interesting, but I really don't seem to taste a difference between this and a Sweet potato pie (except size, of course!). - 12/21/11

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  • Yummy-O! - 12/19/11

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  • These are Great. Thank you!! - 12/3/11

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  • Great treat for Thanksgiving and I'm going to serve them again at Christmas! - 11/29/11

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  • Thank you Chef Meg! In addition to being delicious, your sweet potatoe tarts made a beautiful presentation on the table. Rather than serving them for dessert as you suggested, I omitted the whipped topping, and served these as a side with dinner. They were a hit! - 11/25/11

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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! - 11/25/11

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  • What is the difference between cupcake, muffin, and mini-muffin pans? - 11/24/11

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  • SO GOOD!! - 11/24/11

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  • So timely,got 12 lbs of sweet potatoes for 75 cents yesterday.Our family will enjoy. - 11/24/11

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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. - 11/24/11

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  • This is great - 11/24/11

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  • I'm going to try this. I have never used phyllo dough before. Should be fun. I'm looking forward to it. - 11/15/11

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  • isn't the fibre wrong ? - 4/11/11

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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. - 4/10/11

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  • Looks great! - 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... - 4/10/11

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  • Very good... - 4/10/11

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  • Sounds sooooo good!!! Since I am a Pumpkin Pie nut I will be making this today. - 4/10/11

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  • Sound super. Could Meggive us a recipe for home made pumpkin spice? - 4/10/11

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  • why not experiment with some fruit tarts? Apple- blueberry-peach? - 4/10/11

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  • These were good, my only changes were the phyllo dough, I used pilsbury dough instead. I also used canned sweet potatoes. I cooked it in a muffin tin but I also upped the amounts and filled them a little higher because it looked like it wouldn't cook up. The pumpkin spice was awesome though... - 12/24/10

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  • I made these for a potluck at my office, so that I wouldn't feel deprived while everyone else was chowing down on cookies and pie. Funny enough, these were the only dessert of which there were no leftovers! Everybody loved them! I didn't change a thing about the recipe either, which for me is rare.. - 12/17/10

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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. - 11/30/10

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  • I love the idea of making things on a smaller scale for the holidays. Little treats that give everyone a taste of their favorite treats ! - 11/24/10

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  • Will try this for the holiday - 11/24/10

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  • Good low cal treat - 11/24/10

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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 - 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. - 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. - 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. - 11/1/10

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  • Incredible!
    0 of 2 people found this review helpful
    Wish I'd seeen this for thanksgiving! - 12/10/09

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  • 0 of 2 people found this review helpful
    This one looks so good. I know DH and I both will like it. - 11/25/09

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  • 0 of 3 people found this review helpful
    I can't wait to try this. I haven't worked with Phyllo dough before. - 11/24/09

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  • 0 of 3 people found this review helpful
    So Cute, Cant wait to try on Thanksgiving - 11/24/09

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  • 0 of 9 people found this review helpful
    Don't think I'll try this one - 11/24/09

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