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Sweet Potato Tarts Recipe



Sweet potatos are and excellent source of Vitamin A. They also have a low glymic index so impacts your blood sugar less than traditional, fat laden mashed pototoes. They also contain Vitamin C and E which helps promote healthy skin. It is also a vegetable rich in fiber which helps the ease of digestion.

Cinnamon also helps to regulate your blood sugar in this dish. Remember to use sugar substitute instead of regular brown sugar. Which will help your blood sugar.

Sweet Potato Tarts

8 oz phyllo dough, thawed
2 c. sweet potato, steamed or roasted, flesh only.(You can find canned version too, just read the label as to how it was made)
1/2 c. dark brown sugar or substitute
1/2 t. salt
1/2 t. pumpkin pie spice mix plus additional for dusting
1/4 t. cinnamon
1/4 t. mace
1/4 c. low fat evaporated milk
1 t. vanilla
1/2 cup egg substitute or 2 egg whites
1/2 c fat free whipped topping


Preheat oven to 350. Spray 24 mini muffin cups with nonstick coating. Remove phyllo dough from package, slice into 1 inch strips, then cut each strip into 2 inch segments. Using 3 layers at a time,fill the cups with dough.Making sure to spray nonstick coating between layers. Repeat process three times.

Remove skin from sweet potato and cool to room temperature. Place sweet potato, sugar, spices, spice mix, mild and vanilla in food processor. If you don't have processor, place in large bowl and use a hand mixer. Blend until smooth. Add eggs and blend just to incorporate. Fill the muffin cups to the top of muffin pan.

Bake 18-20 minutes, until custard is set and pastry starts to brown. Once cooled, top with one teaspoon of fat free topping and dust with pumpkin pie spice or cinnamon stick.





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Content copyright © 2014 by Cindy Kimura. All rights reserved.
This content was written by Cindy Kimura. If you wish to use this content in any manner, you need written permission. Contact Cindy Kimura for details.

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