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Curried Sweet Potato Squares With Peanut Phyllo Crust

A home-style Curried Sweet Potato Squares With Peanut Phyllo Crust made with Sweet Potatoes, Fresh Orange Juice, Major Grey S Chutney Chopped, Unsalted Butter, and Egg. Serves 9. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 1 l
• 1 tsp
• 1/2 tsp
• 1/4 cup
• 1 tsp
• 1/3 cup
• Make

Method (preview)

1. 1

   Preheat oven to 450�F.

2. 2

   Prick potatoes and bake in middle of oven 1 1/2 hours, or until very soft.

3. 3

   Sco op flesh into a bowl and beat in remaining filling ingredients with salt to tas te.

4. 4

   Filling may be made 2 days ahead and chilled, covered.

5. 5

   Reduce oven temperature to 425�F.

6. 6

   In a small bowl stir together butter and curry powder.

7. 7

   Put 1 phyllo sheet on a work surface with long side facing you.

8. 8

   Brush left half of phyllo with some c urry butter and sprinkle with about 1 teaspoon peanuts.

9. 9

   Fold plain half over a nd fold in each end to make an 8-inch square.

10. 10

    Brush top with curry butter and sprinkle with about 1 teaspoon peanuts.

11. 11

    Arrange phyllo in an 8-inch square baking pan.

12. 12

    Fold butter, and sprinkle 2 mor e phyllo sheets in same manner, arranging them in baking pan as prepared.

13. 13

    Spread filling on bottom crust.

14. 14

    Fold butter, and sprinkle remaining 3 phyllo s heets in same manner, arranging over filling to form top crust and inverting la st sheet so that folded-over phyllo is on underside.

15. 15

    Bake sweet potato mixture in middle of oven 20 minutes, or until crust is flaky and golden, and cut into squares.