At a finger foods-themed dinner I hosted earlier this month, I was excited to know that some guests got creative, like my fashion-forward friend David who arrived wearing a shirt that he himself designed. His contribution was Sweet Potato Tartlets, and boy where they delicious! The crunch of the Phyllo dough encasing the soft and flavorful diced sweet potato filling fits into the “comfort food” category, in my opinion. It was warm, toasty, full of spice, and the mini size made it easy for guests to enjoy more than one and get their fill of hearty Vitamin A. He shared his recipe with me, which he got from his friend Louis of local Dishalicious.com, which cooks up and delivers comfort food made with local ingredients to your home or office! Thanks for sharing guys– I can’t wait to make these myself!
Ingredients:
- Sweet potatoes
- Walnuts (or pecans, hazelnuts)
- Feta cheese
- Smoked paprika
- Oil (I used canola)
- Salt and pepper
- Filo cups
Instructions:
- Sweet potatoes
- Peel sweet potatoes
- Dice into little cubes (about 1/4 inch) *A trick I shared with the chef was sticking the sweet potatos in the microwave for about a minute to soften them up and make it easier to cut them– I learned the hard way!
- Mix with oil in big bowl, sprinkled with salt and pepper and splash of smoked paprika
- Bake at 350F until tender
- Walnuts
- Bake at 350F until “bitterness” is gone, you’ll have to taste to see
- Crush it up!
- Filo cups
- Bake at 300F until cups are golden
- Can easily overbake, watch out
- Mix sweet potatoes with walnuts and feta cheese in a big bowl. Roughly 3 parts sweet potatoes, 2 parts walnuts, 1 part feta, but really up to your preference. Taste to see! The idea is to get some with each bite.
- Put mix into filo cups and you’re done!
