Linda's Sweet Potato Pecan Triangles

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

• Servings: 12
• 1/4 cup butter, melted
• 1 medium sweet potato, peeled, boiled, mashed and cooled
• 1/2 cup sugar
• 1/4 cup evaporated milk or 1/4 cup buttermilk
• 1/2 teaspoon vanilla
• 1 large egg, lightly beaten
• 1 teaspoon cinnamon
• 36 sheets phyllo dough
• more sugar, for pastry dough
• 1 cup butter, for pastry dough
• 1 cup pecans, chopped fine

Recipe

• 1 preheat oven to 375°f.
• 2 mix all filling ingredients together in a lg. bowl. set aside to cool.
• 3 place one sheet of phyllo dough on table. with a butter brush, lightly spread melted butter on phyllo sheet. sprinkle with sugar.
• 4 layer second sheet of phyllo on top of first one, and repeat procedure.
• 5 layer with third sheet and repeat procedure.
• 6 place 2 tablespoonfuls of sweet potato mixture in one corner of the phyllo dough. now fold phyllo sheets in half the long way, covering the sweet potato mixture.
• 7 continue, folding phyllo into a triangle, and folding back and forth from side to side, as if folding a military flag, until you get to the end of the dough. tuck any leftover ends in, and put onto baking sheet, coated with non-stick cooking spray.
• 8 repeat until all triangles are finished.
• 9 spread some melted butter on top of each triangle, then sprinkle with some sugar and nuts on top.
• 10 bake until golden, 12-17 minutes.
• 11 let cool and eat plain, or serve with whipped cream, or with a scoop of vanilla ice cream.