Take your sweet potato casserole to a whole new level with this light, flaky phyllo crown.
- 1 roll (18-20 sheets) Athens® Phyllo Dough, (9″x14″), thawed
- Sweet potato casserole filling
- Cooking spray
- 1/2 cup marshmallows
Thaw one roll of phyllo, following thawing instructions on package. Prepare ingredients for your favorite sweet potato casserole.
Unroll and cover the sheets with plastic wrap and then a slightly damp towel to prevent drying out. Place one sheet of phyllo on work surface. Lightly coat with cooking spray and layer with another sheet of phyllo. Repeat process for the entire roll. Turn an 8” round casserole dish upside down on the phyllo, then about a half-inch out from the edge, cut the phyllo in the shape of the dish so that the crown is 8.5″ in diameter. Cut a 3″ diameter circle from the center of the phyllo crown. Carefully slide the phyllo onto a sheet of wax paper. Score the phyllo into 8 equal sections making sure not to go all the way through.
Fill the casserole dish with the sweet potato filling, and carefully lift the wax paper with the layered phyllo and slide the phyllo on top of the casserole. Bake in a preheated 350°F oven about 30 minutes for the phyllo to brown and cook through. Casserole baking temperature and time may need to be adjusted. Put the marshmallows in the center hole and bake for another 10 minutes, or alternatively, add the marshmallows and lightly toast with a kitchen torch. Let stand for 5 minutes before serving.
- For the sweet potato filling, use any recipe you prefer or try out this recipe from Delish.