Sweet Potato & Pecan Phyllo Appetizers

This is a really delicious and healthy appetizer from cooking light magazine.
Ingredients
1 cup mashed cooked sweet potato
1 tablespoon sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup chopped toasted pecans
1/4 cup firmly packed brown sugar
1/2 teaspoon vanilla extract
1 egg white
2 packages mini phyllo shells (Brand Athens in frozen section of grocery near the pies, pie crusts)

Preparation
1) Preheat oven to 350°
2) I usually microwave the sweet potato. Wrap in seran and microwave for 4 to 5 minutes for a medium sized.  Combine sweet potato, granulated sugar, cinnamon, and salt. Add a bit of olive oil because this paste tend to be dry based on the sweet potato
3) Combine pecans, brown sugar, vanilla, and egg white
4) Spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spreading to edges. Spoon about 1/2 teaspoon pecan mixture over sweet potato mixture
5) Place filled shells on an ungreased baking sheet. Bake at 350° for 20 minutes. Cool completely on a wire rack