Phyllo Sweet Potato Triangles

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Need appetizers for Thanksgiving? These sweet and flaky pastries make for delicious appetizers that are a great fit in the fall.

  • 18 sheets Athens® Fillo Dough (9″ x 14″), thawed
  • 2 medium sweet potatoes, peeled and diced
  • 1 stick butter, separated
  • 1/3 cup light brown sugar
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon lime juice
  • 1 egg, beaten
  • 1/2 tablespoon cinnamon


  1. Thaw one roll of fillo, following thawing instructions on package. Preheat oven to 350ºF.
  2. Boil diced sweet potatoes in a medium pot of water for 8 minutes or until soft. Drain and mash sweet potatoes. Using an electric mixer, whip together sweet potatoes, 6 tablespoons butter, brown sugar, nutmeg, salt, pepper, lime juice and egg.
  3. Unroll and cover fillo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Melt remaining butter. Place one sheet of fillo on cutting board, lightly brush with butter, and sift with a little cinnamon. Layer and repeat with two more sheets. Do not butter or add cinnamon to top layer. With a pizza cutter, cut four 3 1/2” x 9” strips.
  4. About 1” from end of fillo strip, place 1 heaping tablespoon of filling. Fold one corner of fillo diagonally across to opposite edge to form a triangle. Continue to fold back and forth into triangle to end of strip. Lightly brush outside of triangle with butter. Place triangle seam-side down on ungreased cookie sheet or baking pan. Repeat rolling process with remaining strips, then repeat entire process 5 more times with remaining sheets to make 24 triangles placed at least 1″ apart. Reroll unused sheets and follow storing instructions on package.
  5. Bake triangles for 15 to 20 minutes or until golden brown.

Nutritional Info:
Serving size: 1 piece (28g); Calories: 80; Calories from Fat: 35; Total Fat: 4g; Saturated Fat: 2.5g; Trans Fat: 0g; Cholesterol: 20mg; Sodium: 125mg; Dietary Fiber: 1g; Total Carbohydrates: 10g; Sugars: 3g; Protein: 1g; Vitamin A: 2%; Vitamin C: 0%; Calcium: 2%; Iron: 2%

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