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Sweet Potato Phyllo Wraps
Yield: Makes 12 wraps
Ingredients:
3/4
cup mashed sweet potato
3/4
teaspoon vanilla
1/2
teaspoon ground cinnamon
4
(16-1/2x12-inch) sheets frozen phyllo dough, thawed
Butter-flavored cooking spray
4
tablespoons finely chopped pecans
1
tablespoon light maple syrup
Fresh strawberries (optional)
Preparation:
1.
Preheat oven to 375°F. Line baking sheet with parchment paper. Combine sweet potato, vanilla and cinnamon in small bowl; mix well.
2.
Unroll phyllo dough, keeping sheets in a stack. Cover with large sheet of waxed paper and damp kitchen towel. Remove 1 sheet at a time; place on work surface with short side facing you. Spray edges lightly with cooking spray.
3.
Spread 3 tablespoons sweet potato mixture across short edge of phyllo dough. Sprinkle with 1 tablespoon chopped pecans. Roll up. Cut into thirds; place on prepared baking sheet. Repeat with remaining phyllo sheets, sweet potato mixture and pecans.
4.
Spray tops of wraps with cooking spray. Bake 15 to 20 minutes or until golden brown. Remove from oven; drizzle with maple syrup. Garnish with strawberries.
Nutritional Information:
| Serving Size: 3 wraps plus 3/4 teaspoon maple syrup | |
| Sodium | 120 mg |
| Protein | 3 g |
| Fiber | 3 g |
| Carbohydrate | 24 g |
| Saturated Fat | 1 g |
| Total Fat | 7 g |
| Calories from Fat | 38 % |
| Calories | 165 |
Dietary Exchange:
| Fat | 1 |
| Starch | 1-1/2 |
This recipe appears in:
Puffs & Pastries
