Ingredients for Sweet Potato Phyllo Wraps
- Mashed Sweet Potatoes
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 package (14.1 ounces) phyllo dough, thawed
- Butter Flavored Cooking Spray
- Pecans
- 2 tablespoons light maple syrup
- Fresh Strawberries
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Sweet Potato Phyllo Wraps? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Sweet Potato Phyllo Wraps
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Mash cooked and peeled sweet potatoes in a bowl. Stir in vanilla extract and ground cinnamon.
- Carefully unroll phyllo dough. Keep the phyllo dough covered with a damp kitchen towel to prevent it from drying out.
- Remove 1 sheet of phyllo and place it flat on a clean surface, short width facing you. Lightly spray the edges with cooking spray.
- Spread 3 tablespoons of the sweet potato mixture evenly along one edge of the phyllo sheet.
- Sprinkle 1 tablespoon of chopped pecans over the sweet potato mixture.
- Quickly and tightly roll up the phyllo sheet into a log. Slice into thirds.
- Place the phyllo wraps onto the prepared baking sheet.
- Repeat steps 4-8 with the remaining phyllo sheets.
- Lightly spray the tops of the phyllo wraps with cooking spray.
- Bake for 15-20 minutes, or until golden brown and crispy.
- Remove from oven and drizzle with light maple syrup.
- Garnish with fresh strawberries, if desired. Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
16g
Fat
5g
Carbs
7g
