This time of year, I’m craving all things Fall. Warm comfort foods are a must! For easy entertaining, I love bite sized hors d’oeuvres, making phyllo cups a favorite for stuffing in my kitchen. Have you ever had Ruth’s Chris Sweet Potato Casserole? A little twist on that favorite makes these bite sized sweet potatarter torts that I liken to an autumnal s’more. They can be served warm or at room temperature.
2 mashed sweet potatoes
1 c sugar
1/2 tsp salt
1 tsp vanilla
1/2 c butter, melted
Preheat oven to 350 degrees. Peel and cube sweet potatoes, boil 20 minutes/until tender and toss in your mixing bowl. Add ingredients above and mix well.
In a separate bowl, combine:
1 c brown sugar, packed
1/3 c flour
1/4 c chopped pecans
1/4 c butter, melted
Place phyllo cups on cookie sheets and fill, using a teaspoon, with sweet potato mixture. Top with pecan mixture and bake 10-12 minutes.
I love using tarnished silver in the Fall. Oh, and that tablecloth? That’s my favorite wool blanket. It’s also a Fall staple!
At a recent tasting, I was offered sweet potatoes in a form I had not seen before-a tartlet! After one taste, I knew I had to find a way to recreate the bite sized joys. Consider this your autumn version of a s’more and enjoy!
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