Sweet Potato Tarts
Try these light and low-fat personal pies for dessert during the fall. They're a great substitute for pumpkin pie or sweet potato casserole.
INGREDIENTS
8 oz phyllo dough, thawed
2 c sweet potato, steamed or roasted, flesh only
1/2 c dark brown sugar
1/2 t salt
1/2 t pumpkin pie spice mix, plus additional 1/2 t for dusting
1/4 c low-fat evaporated milk
1 t vanilla
1/2 c egg substitute or 2 egg whites
1/2 c fat free whipped topping
DIRECTIONS
• Preheat oven to 350 degrees.
• Spray 24 mini muffin cups with nonstick cooking spray.
• Remove phyllo dough from packaging.
• Slice into 1 inch strips, then cut each strip into 2 inch segments.
• Using 3 layers at a time, fill the cups, spraying cooking spray between each layer.
• Repeat process three times.
• Remove skin from sweet potatoes and allow to cool to room temperature.
• Place sweet potatoes, sugar, spice mix, milk, and vanilla in the bowl of a food processor.
• Blend until smooth.
• Add eggs and blend just to incorporate.
• Fill cups to the top of the muffin pan.
• Bake 18-20 minutes, until custard is set and pastry starts to brown.
• Once cooled, top with 1 teaspoon of fat-free whipped topping and a dusting of pumpkin pie spice mix.
Makes 12 servings (two tarts per serving).
Number of Servings: 12
Nutritional Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 151.1
Total Fat: 2.0 g
Cholesterol: 1.7 mg
Sodium: 221.9 mg
Total Carbs: 29.8 g
Dietary Fiber: 1.7 g
Protein: 3.3 g
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