Linda's Sweet Potato Pecan Triangles
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!"
- FOR THE FILLING
- FOR THE PASTRY DOUGH
- 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
Preheat oven to 375 degrees.
Mix all filling ingredients together in a large bowl. Set aside to cool.
Place one sheet of phyllo dough on table. With a butter brush, lightly spread melted butter on phyllo sheet. Sprinkle with sugar.
Layer second sheet of phyllo on top of first one, and repeat procedure.
Layer with third sheet and repeat procedure.
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.
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.
Repeat until all triangles are finished.
Spread some melted butter on top of each triangle, then sprinkle with some sugar and nuts on top.
Bake until golden, 12-17 minutes.
Let cool and eat plain, or serve with whipped cream, or with a scoop of vanilla ice cream.
Tips & Variations
No special items needed.