Linda's Sweet Potato Pecan Triangles
Recipe: #2986
November 23, 2011
"I went to a cooking class and this is one of the recipes I created. These tasty triangles are really *wonderful*, and are definitely ones not to be missed! Love the sweetness of the sweet potato with the cinnamon and nuts. *Great* textures and flavors in this *yummy* dessert! These are a terrific idea for the holidays too, especially Thanksgiving!"
Original recipe yields 12 servings
Ingredients
- FOR THE FILLING
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- FOR THE PASTRY DOUGH
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Nutritional
- Serving Size: 1 (141.9 g)
- Calories 480.6
- Total Fat - 30 g
- Saturated Fat - 14.3 g
- Cholesterol - 68.8 mg
- Sodium - 426.2 mg
- Total Carbohydrate - 46.9 g
- Dietary Fiber - 2.5 g
- Sugars - 9 g
- Protein - 7.5 g
- Calcium - 39.1 mg
- Iron - 2.5 mg
- Vitamin C - 6.1 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 375 degrees.
Step 2
Mix all filling ingredients together in a large bowl. Set aside to cool.
Step 3
Place one sheet of phyllo dough on table. With a butter brush, lightly spread melted butter on phyllo sheet. Sprinkle with sugar.
Step 4
Layer second sheet of phyllo on top of first one, and repeat procedure.
Step 5
Layer with third sheet and repeat procedure.
Step 6
Place 2 tablespoonfuls of sweet potato mixture in one corner of the phyllo dough. Now fold phyllo sheets in half the long way, covering the sweet potato mixture.
Step 7
Continue, folding phyllo into a triangle, and folding back and forth from side to side, as if folding a military flag, until you get to the end of the dough. Tuck any leftover ends in, and put onto baking sheet, coated with non-stick cooking spray.
Step 8
Repeat until all triangles are finished.
Step 9
Spread some melted butter on top of each triangle, then sprinkle with some sugar and nuts on top.
Step 10
Bake until golden, 12-17 minutes.
Step 11
Let cool and eat plain, or serve with whipped cream, or with a scoop of vanilla ice cream.
Tips & Variations
No special items needed.
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