Curried Sweet Potato Squares with Peanut Phyllo Crust |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Ingredients:
2 large sweet potatoes (about 1 1/2 pounds) |
2 tablespoons fresh orange juice |
2 tablespoons major grey's chutney, any large pieces chopped |
2 tablespoon unsalted butter, melted |
l large egg, beaten lightly |
1 teaspoon curry powder |
1/2 teaspoon freshly grated orange zest |
1/2 stick (1/4 cup) unsalted butter, melted |
1 teaspoon curry powder |
6 phyllo sheets, stacked between 2 sheets wax paper and covered with a kitchen towel |
1/3 cup peanuts, chopped very fine |
Directions:
1. Make filling: Preheat oven to 450°F.
2. Prick potatoes and bake in middle of oven 1 1/2 hours, or until very soft. Scoop flesh into a bowl and beat in remaining filling ingredients with salt to taste. Filling may be made 2 days ahead and chilled, covered.
3. Reduce oven temperature to 425°F.
4. In a small bowl stir together butter and curry powder. Put 1 phyllo sheet on a work surface with long side facing you. Brush left half of phyllo with some curry butter and sprinkle with about 1 teaspoon peanuts. Fold plain half over and fold in each end to make an 8-inch square. Brush top with curry butter and sprinkle with about 1 teaspoon peanuts.
5. Arrange phyllo in an 8-inch square baking pan. Fold butter, and sprinkle 2 more phyllo sheets in same manner, arranging them in baking pan as prepared.
6. Spread filling on bottom crust. Fold butter, and sprinkle remaining 3 phyllo sheets in same manner, arranging over filling to form top crust and inverting last sheet so that folded-over phyllo is on underside.
7. Bake sweet potato mixture in middle of oven 20 minutes, or until crust is flaky and golden, and cut into squares.
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