Best 5 Sweet Potato Phyllo Wraps 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.

SWEET POTATO PHYLLO WRAPS

Steps:

• Preheat oven to 375°F.
• Line baking sheet with parchment paper. Mash sweet potatoes with vanilla and ground cinnamon.
• Unroll phyllo dough in a stack of 4 sheets. Cover with large sheet of waxed paper and damp kitchen towel. Remove 1 sheet and position it flat, with short width facing you. Spray edges lightly and evenly with cooking spray.
• Spread 3 tablespoons sweet potato mixture along edge of phyllo. Sprinkle with 1 tablespoon chopped pecans. Quickly roll up. Slice into thirds and place on prepared baking sheet. Repeat with remaining phyllo sheets.
• Spray tops of phyllo wraps with cooking spray. Bake 15 to 20 minutes or until golden brown. Remove from oven and drizzle with light maple syrup (about 1/4 teaspoon per wrap). Garnish with strawberries, if desired.

TURKEY AND SWEET POTATO WRAPS

Steps:

• In a large saucepan, place onion, sweet potato, chicken broth, celery, salt, sage, and pepper, and bring to a simmer over medium heat, and cook 10 minutes, or until vegetables are softened.
• Stir turkey and stuffing mix into vegetable mixture and heat on mediumm for 5 minutes, stirring often, or until heated through and mixture has thickened.
• Heat 1 tortilla in a dry skillet over medium heat and sprinkle with 1/4 cup of cheese and top with 1/2 cup of the filling.
• Allow cheese to melt for 10 seconds and remove from skillet.
• Fold in two opposite sides of tortilla one inch each, and roll up.
• Repeat with remaining tortillas.
• Place seam side down on serving plate .
• Top with jalapeno peppers.

SWEET POTATO TARTLETS

Steps:

• Place sweet potato in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain., In a small bowl, mash sweet potato with butter, syrup, cinnamon and nutmeg. Place 1 tablespoon potato mixture in each tart shell. Place on an ungreased baking sheet. Top with marshmallows. Bake at 350° for 8-12 minutes or until marshmallows are lightly browned.

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.