Sweet Potato Phyllo Tart

Name: Sweet Potato Phyllo Tart
Ingredients: 1-1/2 pound sweet potatoes or yams, chopped into 1/2" dice (no need to peel); 2 medium potatoes, chopped into 1/2" dice (no need to peel); 6 shallots, peeled and chopped; 1 15 oz. can chickpeas, drained and rinsed; 3-4 sprigs olive oil; 2-3 teaspoons ground cumin; 1-2 teaspoons smoked paprika; 2 teaspoons salt; generous grindings of black pepper; pinch pinch of red pepper flakes; zest of 1 lemon; 2 packet chopped frozen spinach, defrosted and squeezed dry of all moisture; 1/3 cup dried currants (plumped in 1/3 c. white wine and drained...sip the wine); 1/2 cup almonds, toasted and chopped; handful handful flat leaf parsley, finely chopped; approximately 1/2 package phyllo dough (your choice, whole wheat/spelt/regular); bowl of olive oil and a pastry brush; 1/3 cup breadcrumbs (I use crushed whole wheat seasoned matzoh); 3/4 cup pine nuts (soaked in 1/2 cup water for 15 minutes and drained); 1/4 cup water; 4 cloves garlic, peeled and smashed; juice of half a lemon; 1/8 teaspoon cayenne pepper; salt and pepper to taste

food52.com

Experience the sweetness of fall with our Sweet Potato Phyllo Tart recipe from Schoolhouse. Perfect for a special treat or everyday snack! 🥔👩‍🍳✨

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at food52.com.

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Ingredients

1-1/2 pound sweet potatoes or yams, chopped into 1/2" dice (no need to peel)
2 medium potatoes, chopped into 1/2" dice (no need to peel)
6 shallots, peeled and chopped
1 15 oz. can chickpeas, drained and rinsed
3-4 sprigs olive oil
2-3 teaspoons ground cumin
1-2 teaspoons smoked paprika
2 teaspoons salt
generous grindings of black pepper
pinch pinch of red pepper flakes
zest of 1 lemon
2 packet chopped frozen spinach, defrosted and squeezed dry of all moisture
1/3 cup dried currants (plumped in 1/3 c. white wine and drained...sip the wine)
1/2 cup almonds, toasted and chopped
handful handful flat leaf parsley, finely chopped
approximately 1/2 package phyllo dough (your choice, whole wheat/spelt/regular)
bowl of olive oil and a pastry brush
1/3 cup breadcrumbs (I use crushed whole wheat seasoned matzoh)
3/4 cup pine nuts (soaked in 1/2 cup water for 15 minutes and drained)
1/4 cup water
4 cloves garlic, peeled and smashed
juice of half a lemon
1/8 teaspoon cayenne pepper
salt and pepper to taste