Sweet Potato Pecan Triangles
Source of Recipe
Linda
Recipe Introduction
I made these at a cooking class I took over the weekend, and they were delish! These tasty treats would be great for the holidays too, especially Thanksgiving!
List of Ingredients
Filling
1/4 c. butter
1 med. sweet potato, peeled, boiled, and mashed and cooled
1/2 c. sugar
1/4 c. evaporated milk, or buttermilk
1/2 tsp vanilla
1 lg. egg, lightly beaten
1 tsp. cinnamon
Pastry Dough
36 sheets of phyllo dough
more sugar for pastry
1 c. butter for pastry
1 c. pecans, chopped fine
Recipe
Preheat oven to 375.
Mix all filling ingredients together in a lg. bowl. Set aside to cool.
Place one sheet of phyllo dough on table. With a butter brush, lightly spread melted butter on phyllo sheet. Sprinkle with sugar.
Layer second sheet of phyllo on top of first one, and repeat procedure.
Layer with third sheet and repeat procedure.
Place 2 tablespoonfuls of sweet potato mixture in one corner of the phyllo dough. Now fold phyllo sheets in half the long way, covering the sweet potato mixture.
Continue, folding phyllo into a triangle, and folding back and forth from side to side, as if folding a military flag, until you get to the end of the dough. Tuck any leftover ends in, and put onto baking sheet, coated with non-stick cooking spray.
Repeat until all triangles are finished.
Spread some melted butter on top of each triangle, then sprinkle with some sugar and nuts on top.
Bake until golden, 12-17 minutes.
Let cool and eat plain, or serve with whipped cream, or with a scoop of Vanilla ice cream.
Makes 12 servings
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