Harvest Sweet Potato Pecan Mini Pies

Ingredients

• 1 cup mashed cooked sweet potato 
• 3 tablespoons granulated sugar 
• 1/4 teaspoon ground cinnamon 
• 1/8 teaspoon salt 
• 1/3 cup chopped toasted pecans
• 1/4 cup firmly packed brown sugar 
• 1 tablespoon dark corn syrup 
• 1/2 teaspoon vanilla extract 
• 1 egg white 
• 2 (2.1-ounce) packages mini phyllo shells (such as Athens)

Preparation

• Preheat oven to 350°.
• Combine sweet potato, granulated sugar, cinnamon, and salt, stirring well.
• Combine pecans, brown sugar, syrup, vanilla, and egg white, stirring well.
• Spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spreading to edges.
  
  Spoon about 1/2 teaspoon pecan mixture over sweet potato mixture. Place filled shells on an ungreased baking sheet.
  
  Bake at 350° for 20 minutes. Cool completely on a wire rack.

For Sweet Potatoes - Pierce each sweet potato a few times with a fork, place in a pie plate with two tablespoons water, cover loosely with wax paper, and microwave at high five minutes or until tender.

Shared by Mary Ann Hartley