Phyllo rolls with creamy sweet potato filling
The creamy sweet potato filling in these phyllo rolls is i flavored with thyme, almonds and spinach and is so delicious. The crispy shell gives a perfect contrast to the creamy filling and the lemon and thyme give the sweet potato the freshness that makes the rolls feel complete and well balanced.
This was the first time I used phyllo and I couldn’t be more pleased with the result. Phyllo is undoubtedly something that I’ll start using more for starters, dinners and desserts and I look forward to experimenting and exploring more of what I can use it for.
Perfect as finger food or as an appetizer
A phyllo roll is perfect for when you’re making a buffet for the party, as an appetizer or even as part of the dinner. Yesterday they were served as a part of a vegan buffet together with, among other things, hummus flavored with sun dried tomatoes, puff pastry squares with mushrooms and thin bread rolls with carrot and seaweed caviar. These phyllo rolls became a definite favorite of mine and I’ll definitely do them again soon!
- 6 sheets phyllo dough
- 1 sweet potato
- 100 g black olives
- 15 cubes of frozen spinach
- 1 clove garlic
- 100 ml almonds
- 10 twigs of thyme
- 1 tbs fresh lemon juice
- 2 tsp sambal oelek
- 1 tbs syrup
- Oliv oil
Preheat the oven to 390°F.
Peel and dice the potato. Boil until soft.
Chop the garlic and fry in oil with the spinach.
Mix olives, almonds and thyme.
Add the the potato and spinach to the food processor and mix into a smooth batter. Season with salt and pepper.
Place double sheets of phyllo* on a flat surface and brush the top sheet with olive oil.
Cut the sheet into rectangles that are about 10x15cm and put a string of the sweet potato mix on one of the short sides of the sheet.
Fold the edges on the long side of the sheet and roll with the potato mix in the middle.
Place the rolls on a baking sheet lined with baking paper and bake for about 25 minutes or until golden brown. Turn the rolles after 10 minutes to keep the bottom crispy.
* Keep the rest of the phyllo dough under a damp towel to prevent it from drying.