Sweet Potato Baklava Cups
This innovative dessert marries the traditional flavors of Lebanese baklava with the earthy sweetness of roasted sweet potatoes. Each cup bursts with layers of flaky pastry filled with a spiced sweet potato purée, topped with crushed nuts and a drizzle of honey. These Sweet Potato Baklava Cups are perfect for a unique twist on a classic treat, blending textures and flavors in every bite!
ingredients
- 2 large sweet potatoes, peeled and cubed
- 1 cup walnuts, chopped
- 1 cup phyllo dough, thawed
- ½ cup unsalted butter, melted
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ½ cup honey
- 1 teaspoon vanilla extract
- ¼ cup fresh mint, finely chopped for garnish
steps
- 1.
Preheat the oven to 400°F.
- 2.
Boil the sweet potatoes in salted water until tender, about 15-20 minutes. Drain and mash until smooth.
- 3.
In a bowl, mix the mashed sweet potatoes with cinnamon, nutmeg, honey, and vanilla extract until well combined.
- 4.
Lay out one sheet of phyllo dough and brush with melted butter. Place another sheet on top and repeat until you have 4 layers.
- 5.
Cut the layered phyllo into 4 squares, then place each square in a muffin tin cup, pressing down to form a cup.
- 6.
Fill each phyllo cup with a spoonful of the sweet potato mixture and top with chopped walnuts.
- 7.
Repeat the layering and filling for all 12 cups.
- 8.
Bake for 15-18 minutes or until the phyllo is golden and crispy.
- 9.
Once baked, drizzle warm honey over the top and sprinkle with chopped mint before serving.
