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Categories:Viewed: 23 - Published at: 3 years ago
Ingredients
- 14 cup butter, melted
- 1 medium sweet potato, peeled, boiled, mashed and cooled
- 12 cup sugar
- 14 cup evaporated milk or 14 cup buttermilk
- 12 teaspoon vanilla
- 1 large egg, lightly beaten
- 1 teaspoon cinnamon
- 36 sheets phyllo dough
- more sugar, for pastry dough
- 1 cup butter, for pastry dough
- 1 cup pecans, chopped fine
Method
- Preheat oven to 375F.
- Mix all filling ingredients together in a lg.
- 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.
