1. Preheat oven to 350 degrees F. Place phyllo shells on a baking sheet.
2. In a large bowl, mix together sweet potato, carrots, and ginger. Add apricots, cranberries, and raisins and mix well. Stir in oil, then cinnamon, nutmeg, and cardamom, if using. Stir in honey.
3. Fill each phyllo shell with 1 tablespoon filling. Use all filling (shells will be piled high).
4. Bake for 10 to 12 minutes, until slightly crisp. Serve warm or at room temperature.
Source: Hannaford fresh Magazine, November - December 2009