1 cup cooked and mashed sweet potato
3 tablespoons white sugar
¼ teaspoon cinnamon
1/8 teaspoon salt
1/3 cup chopped toasted pecans
¼ cup brown sugar, packed
1 tablespoon dark corn syrup (I used light)
1/2 teaspoon vanilla extract
1 egg white
2 (2.1 ounce) packages mini-phyllo shells
Poke sweet potatoes a few times with a knife and place them in a pie plate with 2 tablespoons of water; cover loosely with waxed paper and microwave on high for five minutes (mine took 7 minutes) or until tender.
Mash and measure out 1 cup of sweet potato. Add sugar, cinnamon and salt and stir well (I used my electric mixer to really mash the potatoes). Set aside.
In a small bowl, combine toasted pecans, brown sugar, syrup, vanilla and egg white. Stir well and set aside.
Set mini phyllo shells on a baking sheet and put about 1 teaspoon of the sweet potato mixture into the bottom of each shell (gently push down-in a little). Spoon 1/2 teaspoon of pecan mixture over the sweet potato mixture. Bake at 350F for 20 minutes. Cool completely on a wire rack.
ENJOY!!!
NOTE: Our super-store sells these little pre-made phyllo shells in the ATHENS brand.