Recipe: Topsy Turvy Sweet Potato Pockets

Did you give up meat for dinner? Have no fear! Nutritionalist Peach Seiden has a delcision and hearty recipe for sweet potato pockets.

1 8 oz Roll phyllo dough thawed
1 (15 oz) Can Princella or Royal Prince Sweet Potatoes, drained and mashed
1/4 Cup Brown sugar
1 Egg
2/3 Cup Half and Half
1 tsp Cinnamon
1/3 tsp Ginger
1/4 tsp Cloves
1/3 tsp Nutmeg
1 tsp Vanilla
4 oz Cream Cheese, room temperature
1/4 Cup Pecans, chopped
1/4 Cup Butter, divided
1/4 Cup Maple syrup
1/3 Cup Brown sugar

In small bowl combine pecans, cup butter, maple syrup and 1/4 cup brown sugar. Spray 12 count muffin tin with cooking spray. Place 1 tablespoon mixture into bottom of each cup. Combine sweet potatoes, sugar, egg and half and half in medium bowl. Add spices and vanilla. Stir until well blended. Measure cup of sweet potato mixture into small mixing bowl. Add softened cream cheese and beat until smooth. Unroll phyllo. Remove single sheet and fold into 4th. Place phyllo over muffin opening and gently press dough down onto pecan mixture. Place 1 teaspoon cream cheese mixture into bottom. Top with 2 Tablespoons sweet potato mixture. Fold phyllo over sweet potato mixture brushing with remaining butter after each fold. Repeat until all muffin cups are filled. Bake 25 minutes at 350°F. Remove from oven and let cool for 2 to 3 minutes. Flip muffins over onto cookie sheet. Move to cooling rack. Serve warm with whipped cream. A quick, easy and elegant dessert, your guests will love!

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