Curried Sweet Potato Squares With Peanut Phyllo Crust
Serves: 5
Lilian Bahringer
1 January 1970
Based on User reviews:
44
Spice
52
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Make filling: Preheat oven to 450°F
2
Prick potatoes and bake in middle of oven 1 1/2 hours, or until very soft
3
Scoop flesh into a bowl and beat in remaining filling ingredients with salt to taste
4
Filling may be made 2 days ahead and chilled, covered
5
Reduce oven temperature to 425°F
6
In a small bowl stir together butter and curry powder
7
Put 1 phyllo sheet on a work surface with long side facing you
8
Brush left half of phyllo with some curry butter and sprinkle with about 1 teaspoon peanuts
9
Fold plain half over and fold in each end to make an 8-inch square
10
Brush top with curry butter and sprinkle with about 1 teaspoon peanuts
11
Arrange phyllo in an 8-inch square baking pan
12
Fold butter, and sprinkle 2 more phyllo sheets in same manner, arranging them in baking pan as prepared
13
Preheat oven to 450°F
14
Prick potatoes and bake in middle of oven 1 1/2 hours, or until very soft
15
Scoop flesh into a bowl and beat in remaining filling ingredients with salt to taste
16
Filling may be made 2 days ahead and chilled, covered
17
Reduce oven temperature to 425°F
18
In a small bowl stir together butter and curry powder
19
Put 1 phyllo sheet on a work surface with long side facing you
20
Brush left half of phyllo with some curry butter and sprinkle with about 1 teaspoon peanuts
21
Fold plain half over and fold in each end to make an 8-inch square
22
Brush top with curry butter and sprinkle with about 1 teaspoon peanuts
23
Arrange phyllo in an 8-inch square baking pan
24
Fold butter, and sprinkle 2 more phyllo sheets in same manner, arranging them in baking pan as prepared
25
Spread filling on bottom crust
26
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
27
Bake sweet potato mixture in middle of oven 20 minutes, or until crust is flaky and golden, and cut into squares
28
Spread filling on bottom crust
29
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
30
Bake sweet potato mixture in middle of oven 20 minutes, or until crust is flaky and golden, and cut into squares