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This beautiful savoury snack recipe is courtesy of Gillian Tsiolkas. Serve with Whispering Brook Sparkling Shiraz
Preheat oven to 200C. Pierce each sweet potato several times with a fork. Place them on the middle rack on a piece of foil and bake until easily pierced with a knife and cooked through. 45 – 60 minutes. Remove from the oven and allow to cool. Scoop the flesh out of the skin, mash and set aside.
Mix together remaining ingredients and add to sweet potato mash.
Cut phyllo into 6cm strips length ways. Brush olive oil onto each strip. Spoon a heaped tablespoon of mix onto one corner and fold into a triangle.
Bake at 180 C for 20 minutes or until golden.
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