Harvest Sweet Potato Pecan Tarts

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Nutritional Info
  • Servings Per Recipe: 21
  • Amount Per Serving
  • Calories: 134.5
  • Total Fat: 7.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 132.1 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 0.7 g
  • Protein: 1.6 g

View full nutritional breakdown of Harvest Sweet Potato Pecan Tarts calories by ingredient
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Introduction

This receipe was in Cooking Light has been modified slightly. I used drained and mashed candied yams. I substituted splenda blend brown sugar and sugar in place of sugars. I substituted reduced calorie maple syrup rather than dark corn syrup. Origial recipe called for phyllo shells, I used Pillsbury 9 inch pie crust, used coffee cup as cutter and used muffin tins to keep form.
Phyllo dough might have less calories but the pie crust make you feel like you are eating you own little piece of pie! ** Cooking light serving size is 2 tarts, this 1 is 1.**
This receipe was in Cooking Light has been modified slightly. I used drained and mashed candied yams. I substituted splenda blend brown sugar and sugar in place of sugars. I substituted reduced calorie maple syrup rather than dark corn syrup. Origial recipe called for phyllo shells, I used Pillsbury 9 inch pie crust, used coffee cup as cutter and used muffin tins to keep form.
Phyllo dough might have less calories but the pie crust make you feel like you are eating you own little piece of pie! ** Cooking light serving size is 2 tarts, this 1 is 1.**

Number of Servings: 21

Ingredients

    ngredients:
    *Pillsbury 9" pie crust, 432 gram(s)
    Sweet potato, 2 cup, cubes
    Granulated Sugar, 3 tsp
    Cinnamon, ground, .5 tsp
    Salt, .125 tsp
    Pecans, .5 cup, chopped / 60 grams
    Brown Sugar, .25 cup, packed
    *Aunt Maple's Lite Reduced Calorie Syrup, 2 tbsp
    Vanilla extract, imitation, alcohol, 1 tbsp
    egg white, fresh, 2 large

Directions

Toast pecans in oven for about 7-10 minutes at 350. Unroll pie shell and cut with cup. Place in muffin pan.
Combine sweet potato, splenda blend, cinnamon & salt, stirring well. Set aside.
Combine pecans, spenda brown sugar, vanilla, syrup and egg whites stirring well.
Spoon about 1 - 2 tsp sweet potato mixture in pie shell and about 1 tsp of pecan mixture in same shell. Place filled shells on an ungreased muffin tin (or sheet if you use phyllo). Bake 350 for 20-23 minutes. Cool completely on a wire rack.

Number of Servings: 21

Recipe submitted by SparkPeople user OFELIA_ALEX.

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