Lunch: Sweet Potato Tartlets Recipe | Myrecipes
Recipe by Whitney Wright These festive tarts are the perfect sweet treat for grazing guests. You can make them up to a day ahead, and store, covered, in the fridge.
Ingredients
4 (1.9-oz.) packages frozen mini-phyllo shells, thawed
8 ounces cream cheese, softened
1/2 cup sugar
1 cup mashed, cooked sweet potato
1/2 cup sour cream
1 large egg
1 teaspoon vanilla extract
Garnishes: mint leaves, sweetened whipped cream
Brown Sugar Pecans
Instructions
Preheat oven to 350 °. Place shells on 2 baking sheets. Process cream cheese and sugar in a food processor until smooth. Add sweet potato and next 3 ingredients; process until smooth. Spoon filling into shells.
Bake at 350 ° for 15 minutes or until center is set. Cool completely on a wire rack. Cover; chill 1 hour. Top with Brown Sugar Pecans.
Reviews
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Nutrition Facts
Serving Size: 5
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
