If you crave your Thanksgiving dishes but don't feel like putting so much effort into it, you can try these Phyllo Shells Sweet Potato Bites to satisfy your cravings. They're customizable too so you can skip the topping on some of them if someone can't have pecans or marshmallows.
Bake sweet potatoes in a small baking dish at 400 degreed Fahrenheit for about 45 minutes or until you can pierce the sweet potatoes with a fork.
Let the sweet potatoes cool then when cool enough to handle, cut them in half and scoop the middle with a spoon. Place whatever you are scooping in a bowl and try to get as close to the skin so you don't waste any part of the sweet potato.
Chop half of the pecans and leave about 30 pecan halves un-chopped.
Whisk the egg in a bowl with a fork then pour over the sweet potatoes. Add nutmeg, cinnamon, salt, sugar, chopped pecans and heavy cream. Also add melted butter. Mix this all up very well. You can also use a hand held electrical mixer to make a homogenous mix.
Line up a sheet pan with baking paper. Arrange the phyllo shells so they don't touch. Fill them up with the sweet potato mix. Top each with a pecan half and a mini marshmallow.
Bake for 15-20 minutes at 380 degrees Fahrenheit. You don't need to bake this too long since the shells are pre-baked and the sweet potato filling is very thin so it will cook fast. If you don't want the marshmallows to get golden brown on top, then add them during the last 5 minutes.
Serve warm or room temperature. They're perfect for Fall cocktail parties.
Total cooking time of 1 hr 45 minutes is broken down as follows:
bake sweet potatoes for 45 minutes
let cool for 30 minutes
prep time 15 minutes for the filling
bake again for 15 minutes
2. We don't like desserts or pies to be too sweet so 4 tbsps of brown sugar was enough for us, but if you like this shells to be sweeter feel free to add more sugar.