Did you give up meat for dinner? Have no fear! Nutritionalist Peach Seiden has a delcision and hearty recipe for sweet potato pockets.
1 8 oz Roll phyllo
1 (15 oz) Can Princella or Royal Prince Sweet Potatoes, drained and mashed
1/4 Cup Brown sugar
2/3 Cup Half and Half
1 tsp Cinnamon
1/3 tsp Ginger
1/4 tsp Cloves
1/3 tsp Nutmeg
1 tsp Vanilla
4 oz Cream Cheese, room temperature
1/4 Cup Pecans, chopped
1/4 Cup Butter, divided
1/4 Cup Maple syrup
1/3 Cup Brown sugar
In small bowl combine pecans, cup butter, maple syrup and 1/4 cup brown sugar.
Spray 12 count muffin tin with cooking spray. Place 1 tablespoon mixture into
bottom of each cup. Combine sweet potatoes, sugar, egg and half and half in
medium bowl. Add spices and vanilla. Stir until well blended. Measure cup of
sweet potato mixture into small mixing bowl. Add softened cream cheese and beat
until smooth. Unroll phyllo. Remove single sheet and fold into 4th. Place
phyllo over muffin opening and gently press dough down onto pecan mixture.
Place 1 teaspoon cream cheese mixture into bottom. Top with 2 Tablespoons sweet
potato mixture. Fold phyllo over sweet potato mixture brushing with remaining
butter after each fold. Repeat until all muffin cups are filled. Bake 25
minutes at 350°F. Remove from oven and let cool for 2 to 3 minutes. Flip
muffins over onto cookie sheet. Move to cooling rack. Serve warm with whipped
cream. A quick, easy and elegant dessert, your guests will love!