Step 1: Preheat oven to 180C or 160C fan forced.
Step 2: Spray each sheet of filo with oil and stick on top of one another.
Step 3: Cut 8 x 10cm rounds from pastry and ease each round into a muffin pan and bake for 10 minutes till golden.
Step 4: Meanwhile, place sweet potato in a microwave proof bowl and cook on HIGH (100 per cent power) for 3 minutes, until par-cooked.
Step 5: Add a little sweet potato to each par cooked filo case and top with fetta.
Step 6: Mix together eggs, cream, chives and chilli and season well with salt and pepper to taste and then fill each tart case with mix.
Step 7: Bake for 15 minutes, until golden and filling is set.
Step 8: Serve immediately.
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