Dessert

Sweet Potato Streusel Tarts- Healthier Version is for Dessert.

Sweet Potato Streusel Tarts- Healthier Version takes 45 minutes to prepare.

Sweet Potato Streusel Tarts- Healthier Version takes 22 minutes to cook.

Sweet Potato Streusel Tarts- Healthier Version makes 24 servings.

The ingredients for Sweet Potato Streusel Tarts- Healthier Version are:

Crust:
1/2 cup all-purpose flour
1/2 cup whole wheat flour
2 teaspoons granulated sugar
2 packets Splenda
2 tablespoons chilled butter, cut into small pieces (I Can't Believe It's Not Butter)
2 tablespoons vegetable shortening (Crisco)
3 tablespoons ice water
Cooking spray

Filling:
1/4 cup sugar free maple syrup
2 teaspoons brown sugar
2 packets Splenda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 large egg white
1 cup mashed cooked sweet potatoes
1/4 cup evaporated fat-free milk

Streusel:
2 tablespoons finely chopped pecans
2 teaspoons brown sugar
2 packets Splenda
1 1/2 teaspoons chilled butter, cut into small pieces ( I Can't Believe It's Not Butter)

Here is how you make Sweet Potato Streusel Tarts- Healthier Version:

To prepare crust, lightly spoon flour into a dry measuring cup, and level with a knife. Place the flour granulated sugar, and Splenda in a food processor; pulse 2 times or until combined. Add 2 tablespoons butter and shortening, and pulse 4 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, 1 tablespoon at a time, processing just until combined (do not form a ball). Shape mixture into a 6-inch log; wrap in plastic wrap coated with cooking spray. Freeze 30 minutes.Shape the dough into 24 balls, and place 1 ball in each of 24 miniature muffin cups coated with cooking spray. Press dough into the bottoms and up the sides of the muffin cups.Preheat oven to 425°.To prepare the filling, place syrup and next 5 ingredients (syrup through egg white) in a bowl; beat with a mixer at medium speed for 1 minute or until well blended. Add sweet potatoes and milk; beat until well blended. Spoon about 4 teaspoons filling into each muffin cup.To prepare streusel, combine pecans, brown sugar, and Splenda in a small bowl; cut in 1 1/2 teaspoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel evenly over tarts; bake at 425° for 10 minutes. Reduce heat to 350° (do not remove tarts from oven); bake for 12 minutes or until the filling is set. Cool for 5 minutes on a wire rack. Run a knife around outside edges. Remove tarts, and cool completely on wire rack.Yield: 2 dozen (serving size: 1 tart)Recipe Adapted from Cooking Light MagazineNumber of Servings: 24Recipe submitted by SparkPeople user EAGLES17.

The nutritional information for Sweet Potato Streusel Tarts- Healthier Version is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 45.3

• Total Fat: 1.6 g
• Cholesterol: 0.1 mg
• Sodium: 19.3 mg
• Total Carbs: 7.0 g
• Dietary Fiber: 0.6 g
• Protein: 1.0 g