Chef Meg's Sweet Potato Tarts

Ingredients:

• 8 oz Phyllo dough, thawed
• 2 c. sweet potato, steamed or roasted, flesh only
• 1/2 dark brown sugar
• 1/2 t. salt
• 1/2 t. pumpkin pie spice mix, plus additional 1/2 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)

Nutritional Information

Fat: 2.0g

Carbohydrates: 29.8 g

Calories: 151.1

Protein: 3.3g

Recipe by SparksPeople user Chef_Meg