Sweet Potato Phyllo Wraps
Crispy, golden, and bursting with cozy, spiced flavors, these Sweet Potato Phyllo Wraps are the perfect appetizer or snack for any occasion. Velvety mashed sweet potatoes are infused with warm cinnamon, nutmeg, and a touch of honey, then delicately wrapped in buttery layers of phyllo dough for a flaky, melt-in-your-mouth bite. Each triangle is brushed with olive oil, sprinkled with sesame seeds, and baked to perfection, delivering a delightful crunch with every mouthful. Quick and easy to prepare, these wraps are a failproof crowd-pleaser, ideal for holiday gatherings or as a creative vegetarian treat. Ready in under an hour, this recipe is a must-try for anyone who loves sweet-and-savory flavor combinations!
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 1 teaspoon cinnamon
- 0.5 teaspoon ground nutmeg
- 2 tablespoons honey
- 0.25 teaspoon salt
- 4 tablespoons unsalted butter
- 8 sheets phyllo dough
- 2 tablespoons olive oil
- 1 tablespoon sesame seeds
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Peel and dice the sweet potatoes into 1-inch cubes. Boil them in a large pot of water for about 15 minutes or until tender.
Drain the sweet potatoes and transfer to a large bowl. Mash them with a fork or potato masher until smooth.
Mix in cinnamon, nutmeg, honey, and salt. Adjust seasonings to taste and let the filling cool slightly.
Melt the butter in a small saucepan or microwave. Set aside.
On a clean work surface, lay out one sheet of phyllo dough. Brush lightly with melted butter, then place another sheet on top, brushing it with butter as well.
Cut the stacked phyllo dough into 3 equal strips lengthwise.
Place about 2 tablespoons of the sweet potato filling at one end of each strip. Fold one corner of the strip over the filling to form a triangle, then continue folding the strip in a triangle pattern until you reach the end.
Seal the edge by brushing a bit of butter on the last fold. Repeat this process with the remaining phyllo sheets and filling.
Place the wrapped triangles on the prepared baking sheet. Brush the tops with olive oil and sprinkle with sesame seeds.
Bake for 20-25 minutes or until golden and crisp.
Allow to cool for a few minutes before serving. These wraps are best enjoyed warm but can be served at room temperature as well.
Nutrition Facts
Calories |
1618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.1 g | 112% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1718 mg | 75% | |
| Total Carbohydrate | 197.0 g | 72% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 50.8 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 193 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
