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Curried Sweet Potato Squares with Peanut Phyllo Crust Recipe

Serves 9


  • For Filling:
  • 2 large sweet potatoes
  • 2 tbsp fresh orange juice
  • 2 tbsp major grey's chutney, any large pieces, chopped
  • 2 tbsp unsalted butter, melted
  • 1 liter large egg, beaten lightly
  • 1 tsp curry powder
  • 1/2 tsp freshly grated orange zest
  • 1/4 cup unsalted butter, melted
  • 1 tsp curry powder
  • 6 phyllo sheets, stacked between 2 sheets wax paper, and covered with a kitchen towel
  • 1/3 cup peanuts, chopped very fine


1. Preheat oven to 450F.
2. Prick potatoes and bake in middle of oven 1 1/2 hours, or until very soft.
3. Sco op flesh into a bowl and beat in remaining filling ingredients with salt to taste.
4. Filling may be made 2 days ahead and chilled, covered.
5. Reduce oven temperature to 425øF.
6. In a small bowl stir together butter and curry powder.
7. Put 1 phyllo sheet on a work surface with long side facing you.
8. Brush left half of phyllo with some c urry butter and sprinkle with about 1 teaspoon peanuts.
9. Fold plain half over and fold in each end to make an 8-inch square.
10. Brush top with curry butter and sprinkle with about 1 teaspoon peanuts.
11. Arrange phyllo in an 8-inch square baking pan.
12. Fold butter, and sprinkle 2 more phyllo sheets in same manner, arranging them in baking pan as prepared.
13. Spread filling on bottom crust.
14. Fold butter, and sprinkle remaining 3 phyllo sheets in same manner, arranging over filling to form top crust and inverting last sheet so that folded-over phyllo is on underside.
15. Bake sweet potato mixture in middle of oven 20 minutes, or until crust is flaky and golden, and cut into squares.


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Main Ingredient:Vegetable / Potato / Sweet Potato
Course:Main Dish
Preparation Method:Baking

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