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Papa’s Birthday & Sweet Potato Pecan Tartlets

February 28, 2012

Yesterday would have been the 86th birthday of DH’s Dad, affectionately known as Papa.
Papa passed away in 1997, far too early for us, but the perfect time for the Lord.
There has been a hole in my heart, the shape of Papa ever since.

Papa was in the 76th Infantry of Patton’s 3rd Army during World War 2.

Sweet Potato Pecan Pie Tartlets

Papa loved Sweet Potato Pie. Here’s a bite-size variation.


  • 1 Egg, separated
  • 1 cup baked Sweet Potato
  • 3 Tablespoons Rapadura or Sucanat
  • 1/4 teaspoon Cinnamon
  • 1/8 teaspoon Sea Salt
  • 1/3 cup chopped Pecans, toasted
  • 1/4 cup Rapadura or Sucanat
  • 1 Tablespoon Dark Agave Nectar
  • 1/2 teaspoon Vanilla
  • 2 packages Mini Phyllo Shells


  1. Preheat oven to 350 degrees.
  2. Combine egg yolk, sweet potatoes, Rapadura, cinnamon & salt, stirring well.
  3. In separate bowl combine pecans, brown sugar, syrup, vanilla & egg white, stirring well.
  4. Spoon about 1 teaspoon sweet potato mixture into shell, spreading to edges.
  5. Drop 1/2 teaspoon pecan mixture over sweet potato mixture.
  6. Place shells on ungreased baking sheet.
  7. Bake 20 minutes.
  8. Cool completely on wire rack.
  1. February 28, 2012 9:41 pm

    You are one of my most esteemed honorees in my most recent post

    It’s my humble way of thanking you for following and leaving wonderful comments in A Traveller’s Tale these past months. Thanks again and congratulations!

  2. March 1, 2012 11:05 am

    Your father would be happy if he knew you made sweet potato for his birthday.

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