Curried Sweet Potato Squares With Peanut Phyllo Crust Recipes

PHYLLO SHELLS SWEET POTATO BITES

Steps:

• Bake sweet potatoes in a small baking dish at 400 degreed Fahrenheit for about 45 minutes or until you can pierce the sweet potatoes with a fork.
• Let the sweet potatoes cool then when cool enough to handle, cut them in half and scoop the middle with a spoon. Place whatever you are scooping in a bowl and try to get as close to the skin so you don't waste any part of the sweet potato.
• Chop half of the pecans and leave about 30 pecan halves un-chopped.
• Whisk the egg in a bowl with a fork then pour over the sweet potatoes. Add nutmeg, cinnamon, salt, sugar, chopped pecans and heavy cream. Also add melted butter. Mix this all up very well. You can also use a hand held electrical mixer to make a homogenous mix.
• Line up a sheet pan with baking paper. Arrange the phyllo shells so they don't touch. Fill them up with the sweet potato mix. Top each with a pecan half and a mini marshmallow.
• Bake for 15-20 minutes at 380 degrees Fahrenheit. You don't need to bake this too long since the shells are pre-baked and the sweet potato filling is very thin so it will cook fast. If you don't want the marshmallows to get golden brown on top, then add them during the last 5 minutes.
• Serve warm or room temperature. They're perfect for Fall cocktail parties.

SATAY SWEET POTATO CURRY

Steps:

• Melt 1 tbsp coconut oil in a saucepan over a medium heat and soften 1 chopped onion for 5 mins. Add 2 grated garlic cloves and a grated thumb-sized piece of ginger, and cook for 1 min until fragrant.
• Stir in 3 tbsp Thai red curry paste, 1 tbsp smooth peanut butter and 500g sweet potato, peeled and cut into chunks, then add 400ml coconut milk and 200ml water.
• Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.
• Stir through 200g spinach and the juice of 1 lime, and season well. Serve with cooked rice, and if you want some crunch, sprinkle over a few dry roasted peanuts.

CURRIED SWEET POTATO WEDGES

Steps:

• Preheat oven to 425°. Place sweet potatoes in a large bowl. Mix oil and seasonings; drizzle over sweet potatoes and toss to coat. Transfer to an ungreased 15x10x1-in. baking pan., Roast 15-20 minutes or until tender, turning occasionally. Sprinkle with cilantro. If desired, serve with chutney.

POTATO SAMOSA PHYLLO TRIANGLES

Steps:

• Peel potatoes and cut into 1/2-inch cubes. Put in a medium saucepan with 1 teaspoon salt and enough water to cover by 1 inch. Simmer until tender, about 15 minutes, then drain in a colander.
• Cook onion, spices, and 3/4 teaspoon salt in oil in a 12-inch nonstick skillet over medium-high heat, stirring occasionally, until golden brown, 8 to 10 minutes. Add potatoes and peas and cook, stirring, 3 minutes, then remove from heat and cool slightly.
• Preheat oven to 375°F with racks in upper and lower thirds.
• Cover stack of phyllo sheets with plastic wrap and a damp kitchen towel. Keeping remaining phyllo covered and working quickly, place 1 sheet on work surface. Gently brush with some butter, then lay a second sheet on top and brush with butter. Cut crosswise into 4 strips. Put 2 tablespoons filling near one corner of 1 strip and fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip, maintaining triangle shape. Put samosa, seam side down, on baking sheet. Make 3 more triangles in same manner. Repeat with remaining phyllo and filling. Generously brush both sides of each samosa with butter and bake, turning samosas over halfway through and switching position of sheets, until golden and crisp all over, about 25 minutes total. Cool slightly. Serve warm or at room temperature.

SWEET POTATO DESSERT SQUARES

Steps:

• Set aside 3/4 cup of the cake mix. Combine the remaining mix with butter and egg until crumbly; spread into a greased 13x9-in. baking pan. Whisk filling ingredients until smooth; pour over crust. , For topping, cut butter into reserved cake mix until crumbly. Stir in the pecans, sugar and cinnamon; sprinkle over the filling. , Bake at 350° for 60-65 minutes or until a knife inserted in the center comes out clean. Cool. Garnish with whipped cream and pecan halves if desired.

CURRIED SWEET POTATO SQUARES WITH PEANUT PHYLLO CRUST

Steps:

• Preheat oven to 450°F.
• Prick potatoes and bake in middle of oven 1 1/2 hours, or until very soft. Scoop flesh into a bowl and beat in remaining filling ingredients with salt to taste. Filling may be made 2 days ahead and chilled, covered.
• Reduce oven temperature to 425°F.
• In a small bowl stir together butter and curry powder. Put 1 phyllo sheet on a work surface with long side facing you. Brush left half of phyllo with some curry butter and sprinkle with about 1 teaspoon peanuts. Fold plain half over and fold in each end to make an 8-inch square. Brush top with curry butter and sprinkle with about 1 teaspoon peanuts.
• Arrange phyllo in an 8-inch square baking pan. Fold butter, and sprinkle 2 more phyllo sheets in same manner, arranging them in baking pan as prepared.
• Spread filling on bottom crust. Fold butter, and sprinkle remaining 3 phyllo sheets in same manner, arranging over filling to form top crust and inverting last sheet so that folded-over phyllo is on underside.
• Bake sweet potato mixture in middle of oven 20 minutes, or until crust is flaky and golden, and cut into squares.