Ingredients for Linda's Sweet Potato Pecan Triangles
- 1/2 cup (1 stick) unsalted butter, melted, plus extra for brushing
- 2 large sweet potatoes, peeled and cooked
- 1/2 cup granulated sugar, plus extra for sprinkling
- Evaporated Milk
- Vanilla
- Egg
- 1 teaspoon ground cinnamon
- 1 package (14.1 ounces) phyllo dough, thawed
- 1 cup pecan halves, toasted
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How to Make Linda's Sweet Potato Pecan Triangles
- Preheat oven to 375°F (190°C).
- In a large bowl, mash the cooked sweet potatoes. Stir in the toasted pecans, cinnamon, and 1/2 cup of sugar.
- Set the sweet potato mixture aside to cool slightly.
- Lay out one sheet of phyllo dough on a clean work surface. Lightly brush with melted butter.
- Sprinkle with a light dusting of sugar.
- Layer a second sheet of phyllo on top and repeat the butter and sugar process.
- Repeat with a third sheet of phyllo.
- Place approximately 2 tablespoons of the sweet potato mixture onto one corner of the phyllo stack.
- Fold the phyllo in half lengthwise, enclosing the filling.
- Fold into a triangle, continuing to fold back and forth like a flag, until you reach the end of the dough.
- Tuck in any loose ends.
- Place the triangle on a baking sheet lined with parchment paper or lightly sprayed with cooking spray.
- Repeat steps 4-12 until all the phyllo and filling are used.
- Brush the tops of the triangles with melted butter and sprinkle with remaining sugar and pecans.
- Bake for 12-17 minutes, or until golden brown and crispy.
- Let cool slightly before serving. Enjoy plain, or with whipped cream or a scoop of vanilla ice cream!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
37g
Fat
69g
Carbs
14g
