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Linda's Sweet Potato Pecan Triangles

Here's how you make Linda's Sweet Potato Pecan Triangles
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  • Servings: 12
  • Prep: 30m
  • Cook: 12-17m
  • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • FOR THE FILLING
  • 1/4 cup butter, melted
  • 1 sweet potato (med size, peeled, boiled, mashed and cooled)
  • 1/2 cup granulated sugar
  • 1/4 cup evaporated milk (or 1/4 cup buttermilk)
  • 1/2 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • 1 teaspoon ground cinnamon
  • FOR THE PASTRY DOUGH
  • 36 sheets (684 grams) phyllo dough
  • More sugar, for pastry dough
  • 1 cup butter, for pastry dough
  • 1 cup pecan nuts (chopped fine)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.


We hope you enjoy this recipe!

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