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Curried Sweet Potato Squares With Peanut Phyllo Crust

Make Curried Sweet Potato Squares With Peanut Phyllo Crust at home with Fresh Orange Juice, Unsalted Butter Melted, and Curry Powder. Keep it handy for the next time you cook it.

Ingredients

• 2 tbsp
• 2 tbsp
• 1 tsp
• 1/4 cup
• 1 tsp

Method (preview)

1. 1

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

2. 2

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

3. 3

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

4. 4

   In a small bowl stir together butter and curry powder.

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 9

   Arrange phyllo in an 8-inch square baking pan.

10. 10

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

11. 11

    Spread filling on bottom crust.

12. 12

    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.

13. 13

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