1 cup cooked and mashed sweet potato
3 tablespoons white sugar
3 tablespoons white sugar
1 teaspoon cream (or evaporated milk)
1/8 teaspoon vanilla
1/4 teaspoon cinnamon
1/8 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon salt
PECAN TOPPING
1/3 cup chopped TOASTED pecans
1/4 cup brown sugar, packed
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract
1 egg white
2 (2.1 ounce) packages mini-phyllo shells
Poke sweet potato a few times with a fork and place it on a pie plate with 2 tablespoons of water; cover loosely with waxed paper and microwave on high till tender (my microwave takes 7 minutes).
To one cup of (peeled) mashed sweet potato, add sugar + cream + vanilla + cinnamon + salt and mix it with an electric mixer until smooth. Set aside.
1/3 cup chopped TOASTED pecans
1/4 cup brown sugar, packed
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract
1 egg white
2 (2.1 ounce) packages mini-phyllo shells
Poke sweet potato a few times with a fork and place it on a pie plate with 2 tablespoons of water; cover loosely with waxed paper and microwave on high till tender (my microwave takes 7 minutes).
To one cup of (peeled) mashed sweet potato, add sugar + cream + vanilla + cinnamon + salt and mix it with an electric mixer until smooth. Set aside.
In a different small bowl, combine TOASTED pecans + brown sugar + syrup + vanilla + egg white. Stir well and set aside.
Place phyllo shells on a baking sheet lined with a wire rack. Put 1 (slightly heaping) teaspoon of the sweet potato filling into the bottom of each shell, gently pushing down a little.
Gently spoon 1/2 teaspoon of the toasted pecan mixture over the sweet potato mixture. Bake at 350F for 20 minutes.
Cool completely on the wire rack.