SWEET POTATO PECAN PIE CUTIES

These (super-easy) bite-size cuties are packed with a delicious cinnamon, sweet potato and pecan filling AND they are only 45 calories each, it doesn't get much better than that!!!

SWEET POTATO FILLING

1 cup cooked and mashed sweet potato
3 tablespoons white sugar

1 teaspoon cream (or evaporated milk)

1/8 teaspoon vanilla
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.

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.

ENJOY!!!

NOTE: Our Walmart sells these little pre-made phyllo shells in the ATHENS brand.