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 350ºF.
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 un-greased 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.
Re-roll 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%