Scrub sweet potato and trim off ends. Pierce with small knife in several places; microwave on High for 6 to 8 minutes or until tender, turning over halfway through. Let cool enough to handle; remove skin and mash with fork until smooth. Place in bowl, you should have about 1 cup (250 mL). Whisk in butter, eggs, maple syrup, vanilla and salt until smooth.

Roll out pastry to 1/8-inch (3 mm) thickness; cut out 24 (3 1/2-inch/8.5 cm) rounds and fit into muffin tins. Sprinkle 1/2 cup (125 mL) pecans evenly on bottom of shells. Divide sweet potato mixture among shells. Bake in 375°F (190°C) for 20 to 24 minutes or until filling is slightly puffed, almost set and pastry is lightly golden. Let cool on rack. Garnish with chopped pecans.

Tip: Make filling in 4 cup (1 L) glass measuring cup and it will be easy to pour into tart shells.