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Sweet Potato Tart

Ingredients

  • 4 Packages frozen mini-phyllo shells

  • 8 oz. Cream cheese, softened

  • 1/2 Cup Sugar

  • 1 Cup Cooked sweet potato, mashed

  • 1/2 Cup Sour cream

  • 1 Large egg

  • 1 tsp. Vanilla extract

  • Garnishes: Mint leaves, sweetened whipped cream, sugar pecans.

Preparation

Prep: Preheat oven to 350. Place shells on 2 baking sheets and set aside.

  • In a food processor, process cream cheese and sugar until smooth. Add in cooked sweet potato, sour cream, egg and vanilla and blend until smooth.


  • Spoon filling into shells. Bake for 15 minutes or until center is set.


  • Cool completely then add whipped cream, mint leaf and pecan.

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