Mini Sweet Potato Tarts
(91)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 12
Ingredients
8 oz phyllo dough, thawed2 c sweet potato, steamed or roasted, flesh only1/2 c dark brown sugar1/2 t salt1/2 t pumpkin pie spice mix, plus additional 1/2 t for dusting1/4 c low-fat evaporated milk1 t vanilla1/2 c egg substitute or 2 egg whites1/2 c fat free whipped topping
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).
Servings Per Recipe: 12
Nutritional Info 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

Member Reviews
  • LYDIAMO2010
     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
  • I_AM_EEVIE
     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
  • RAVENDECRY
     Splenda makes a brown sugar sub. could help with calorie content? - 11/10/09
  • LLBRCFAN
     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
  • GOODHEALTH4EVER
     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
  • CD6495057
     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
  • ESPERANZAD
     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
  • SERENITYSEL
     I made these previously, from the recipe in my Betty Crocker subscription. It had the same plate as this picture. - 11/24/09
  • CD5594611
     these are wonderful! My husband loves them with the phyllo dough instead of pie crust. - 11/25/09
  • SLLINDEN
     Not very satisfying, how about a recipe for crustless pumpkin pie custards, made with fat-free condensed milk and egg beaters? - 11/10/09
  • CONNIEDICKENS
     Nice to find a low cal pie recipe. Sweet Potato is one of my families favorites. - 11/24/09
  • JOSSISTER
     This sounds just like what I'm looking for to seve at Thanksgiving!
    - 11/10/09
  • MISSG818
     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
  • IILAAD65
     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
  • DAMETEMPLAR
     Almost a day's worth of carbs: but worth it! - 11/24/09
  • IDAHOTRAILRIDER
     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
  • SNOEBUD
     WOW totally Awesome Thank you - 11/24/09
  • TAZZIE5
     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
  • LESLIE_2B_LESS
     I have 2 bags of frozen sweet potatoes, do you think I could use those? - 11/17/09
  • GENEHAYES1
     an elegant touch to a holiday meal. - 11/15/09
  • NONNAOF2
     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
  • GREASE31
     I luv this recipe, it sounds just perfect. - 11/17/12
  • YEOBABE
     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
  • DIGBOI
     Phylo dough is a great idea. I have to try this recipe. - 12/9/09
  • AMYLT82
     IT IS THE ONLY WAY I LIKE SWEET POTATOES! IT IS TERRIFIC! - 11/25/09



© 2024 SparkPeople, Inc. - Terms - Privacy