Mini Sweet Potato Tarts
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.
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
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
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).
Makes 12 servings (two tarts per serving).
Number of Servings: 12
