A tart appropreate for the harvest season.
1. Preheat oven to 350° F.
2. Combine sweet potato, granulated sugar, cinamom, & salt, stirring well.
3. Combine pecans, brown sugar, syrup, vanilla, and egg white, stirring well.
4. Spoon abt 1 tsp of sweet potato mixture into each Phyllo shell, spreading to the edges. Spoon abt 1/2 tsp of pecan mixture over the sweet potato mixture. Place shells on an ungreased baking sheet. Bake at 350° F. for 20 minutes. Cool on wire rack.
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Serving Size: 1 Serving (153g) | ||
Recipe Makes: 15 | ||
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Calories: 447 | ||
Calories from Fat: 87 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.6g | 13 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 645.8mg | 22 % | |
Potassium 147.1mg | 4 % | |
Total Carbohydrate 78.5g | 23 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 75.5g | ||
Protein 9.9g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 447
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