Sweet Potato Phyllo Wraps the Editors of Publications International, Ltd.
Sweet Potato Phyllo Wraps
Making cookies this holiday season? Check out these tips for making Christmas cookies.
Makes 12 wraps
|3/4||cup mashed sweet potato|
|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)|
- Preheat oven to 375°F. Line baking sheet with parchment paper. Combine sweet potato, vanilla and cinnamon in small bowl; mix well.
- 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.
- 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.
- 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.
|Serving Size:||3 wraps plus 3/4 teaspoon maple syrup|
|Saturated Fat||1 g|
|Total Fat||7 g|
|Calories from Fat||38 %|
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