Curried Sweet Potato Squares With Peanut Phyllo Crust
Recipe By : Gourmet November 1994
Serving Size : 9 Preparation Time :0:00
Categories : Gourmet Magazine & Web Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For Filling:
2 lg Sweet potatoes
2 tb Fresh orange juice
2 tb Major grey's chutney -- any large pieces
- chopped
2 tb Unsalted butter -- melted
1 lg Egg -- beaten lightly
1 ts Curry powder
1/2 ts Orange zest -- freshly grated
***
1/4 c Unsalted butter -- melted
1 ts Curry powder
6 Phyllo sheets -- stacked between 2
- sheets wax paper
- and covered with a
- kitchen towel
1/3 c Peanuts -- chopped very fine
Make filling:
Preheat oven to 450°F.
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.
Reduce oven temperature to 425°F.
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 ts peanuts.
Fold plain half over and fold in each end to make an 8" square. Brush
top with curry butter and sprinkle with about 1 ts peanuts.
Arrange phyllo in an 8" square baking pan. Fold butter, and sprinkle
2 more phyllo sheets in same manner, arranging them in baking pan as
prepared.
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.
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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