Great low-cal. Appetizer for this holiday season!
INGREDIENTS:
- 1 cup mashed cooked sweet potato
- 3 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/3 cup chopped toasted pecans
- 1/4 cup firmly packed brown sugar
- 1 tablespoon dark corn syrup
- 1/2 teaspoon vanilla extract
- 1 egg white
- 2 (2.1-ounce) packages mini phyllo shells
DIRECTIONS:
- Preheat oven to 350°.
- Combine sweet potato, granulated sugar, cinnamon, and salt, stirring well.
- Combine pecans, brown sugar, syrup, vanilla, and egg white, stirring well.
- Spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spreading to edges. Spoon about 1/2 teaspoon pecan mixture over sweet potato mixture. Place filled shells on an ungreased baking sheet. Bake at 350° for 20 minutes. Cool completely on a wire rack.
NUTRITION FACTS:
- Calories: 89
- Calories from fat: 39%
- Fat: 3.9g
- Saturated fat: 0.2g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 0.9g
- Protein: 0.6g
- Carbohydrate: 13.1g
- Fiber: 0.5g
- Cholesterol: 0.0mg
- Iron: 0.6mg
- Sodium: 55mg
- Calcium: 9mg