Need appetizers for Thanksgiving? These sweet and flaky pastries make for delicious appetizers that are a great fit in the fall.
- 18 sheets†Athens® Phyllo Dough (9″ x 14″), thawed
- 2 medium sweet potatoes, peeled and diced
- 1 stick butter, separated
- 1/3 cup light brown sugar
- 1/2 teaspoon nutmeg
- 1†teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon lime juice
- 1 egg, beaten
- 1/2 tablespoon cinnamon
Thaw one roll of Phyllo, following thawing instructions on package. Preheat oven to 3501/4F.
Boil diced sweet potatoes in a medium pot of water for 8 minutes or until soft. Drain and mash sweet potatoes. Using an electric mixer, whip together sweet potatoes, 6 tablespoons butter, brown sugar, nutmeg, salt, pepper, lime juice and egg.
Unroll and cover Phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Melt remaining butter. Place one sheet of Phyllo on cutting board, lightly brush with butter, and sift with a little cinnamon. Layer and repeat with two more sheets. Do not butter or add cinnamon to top layer. With a pizza cutter, cut four 3 1/2” x 9” strips.
About 1” from end of Phyllo strip, place 1 heaping tablespoon of filling. Fold one corner of Phyllo diagonally across to opposite edge to form a triangle. Continue to fold back and forth into triangle to end of strip. Lightly brush outside of triangle with butter. Place triangle seam-side down on ungreased cookie sheet or baking pan. Repeat rolling process with remaining strips, then repeat entire process 5 more times with remaining sheets to make 24 triangles placed at least 1″ apart. Reroll unused sheets and follow storing instructions on package.
Bake triangles for 15 to 20 minutes or until golden brown.
Serving size: 1 piece (28g); Calories: 80; Calories from Fat: 35; Total Fat: 4g; Saturated Fat: 2.5g; Trans Fat: 0g; Cholesterol: 20mg; Sodium: 125mg; Dietary Fiber: 1g; Total Carbohydrates: 10g; Sugars: 3g; Protein: 1g; Vitamin A: 2%; Vitamin C: 0%; Calcium: 2%; Iron: 2%