Mini Sweet Potato Tarts

822SHARES
Mini Sweet Potato Tarts

4.3 of 5 (64)
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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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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).

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TAGS:  Desserts |

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Member Ratings For This Recipe


  • Incredible!
    34 of 35 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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  • 22 of 40 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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