SWEET POTATO APPETIZER

Delicious sweet potato sliced into phyllo appetizer cups and topped with sugared pecan pieces and freshly grated parmesan. This appetizer combines all the right flavors for fall for that perfect balance of earthy, sweet, and savory. It's a great recipe for Thanksgiving appetizers and just anytime appetizers.

Course Appetizer, Appetizers

Cuisine American, New American

Keyword appetizers, entertaining, fall, thanksgiving, vegetarian

Prep Time 15

Cook Time 7

Servings cups

Calories 43kcal

Author Luci Petlack

Ingredients

15 pre-made phyllo cups
2 tablespoons sugar
⅓ cup chopped raw pecans
1 tablespoon butter cold
2 tablespoons shaved parmesan cheese
Fine sea salt

Instructions

Preheat the oven to 350 degrees F.
Place the phyllo cups on a small, rimmed baking sheet.
Pierce the sweet potato in several places with a knife. Microwave it on high for 1 minute 30 seconds. It should be softened, but still firm enough to slice. Set aside to cool.*
Spread the sugar in a thin layer covering the bottom of a small skillet. Turn the heat to medium. Let the sugar sit for about 2 minutes, as it turns to a clear liquid. Just before all of the dry sugar has dissolved, add the pecans, turn off the heat and stir well.
Transfer the pecans to a plate covered with waxed paper, sprinkle with some salt, and let cool completely. Once cooled, break up the nut pieces.
Carefully slice the sweet potato into thin pieces. Cut larger slices into half-moons. Layer 2 to 3 slices in each phyllo cup. Sprinkle each with salt.
Cut the pat of butter into 15 small cubes. Place one cube over each cup. Reserve 1 teaspoon of parmesan. Crumble the rest in your fingers as you top each cup.
Bake for 5 minutes, until the butter is melted and cheese just begins to melt.
Top each cup with pecans and the remaining parmesan before serving warm.

Notes

*If you want to bake these in the oven, pierce the long, thin sweet potatoes as listed. Bake at 400° for 35-40 minutes until tender. Sweet potatoes will drip natural sugars onto oven, so I like to lay a piece of foil on a rack to just below so you don't have to clean your oven from that burnt sugar smell.

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