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Creamy sweet potato phyllo rolls
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Phyllo rolls with a creamy sweet potato filling flavored with almonds, thyme and spinach. Perfect as finger food or as an appetizer.
Course: Appetizer, Starter
Servings: 15 pieces
  • 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
  • Salt
  1. Preheat the oven to 390°F.
  2. Peel and dice the potato. Boil until soft.
  3. Chop the garlic and fry in oil with the spinach.
  4. Mix olives, almonds and thyme.
  5. Add the the potato and spinach to the food processor and mix into a smooth batter. Season with salt and pepper.
  6. Place double sheets of phyllo* on a flat surface and brush the top sheet with olive oil.
  7. 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.
  8. Fold the edges on the long side of the sheet and roll with the potato mix in the middle.
  9. 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.
Recipe Notes

* Keep the rest of the phyllo dough under a damp towel to prevent it from drying.