These little tartlets were introduced to me a few years ago by my friend Natalie. We had them as an appetizer, but they are sweet enough to put on your Thanksgiving dessert table. They’re also an easy recipe addition because you can use pre-made phyllo dough shells.
We’re making the rounds again this year with visits to both my parents’ house and my in-laws home for Thanksgiving dinners. It’s nice not to be the host because I don’t have to cook EVERYTHING, and can really focus on a few great dishes. This year I’ll be making this autumn chopped salad, and probably some sort of biscuit or roll and a dessert. I have yet to decide what dessert I’m going to bring, as there are way too many good ones to choose from! I’ve been thinking about a cranberry upside down cake I made a couple of years back, but it’s hard to stray from the good old classic pumpkin! There is nothing like finishing off a day of binge eating and football watching with a little slice of pumpkin pie with whipped cream on top.
Hope everyone has a wonderful holiday. Happy Thanksgiving!
Sweet Potato Pecan Tartlets, adapted from MyRecipes
makes 30 tartlets
- 1 cup mashed 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 (15 per package)
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.