Sweet Potato Appetizer Cups
Crispy phyllo shells filled with roasted sweet potatoes, toasted pecans, and hints of brown sugar and cinnamon. Perfect for cozy holiday gatherings and easy entertaining.
Equipment
- 1 baking sheet for roasting sweet potatoes
- 1 oven preheated to 375°F
- 1 baking tray for assembling and baking phyllo cups
Ingredients
- 15 mini phyllo shells 1 package
- 1 small sweet potato peeled and thinly sliced or diced
- 1 tablespoon olive oil
- ¼ teaspoon cinnamon
- 1 tablespoon brown sugar
- ¼ cup chopped pecans
- Pinch of salt
- 1 tablespoon maple syrup or honey optional
- Shaved Parmesan or feta optional
Instructions
- Preheat the oven to 375°F (190°C).
- Toss the sweet potato pieces with olive oil, cinnamon, brown sugar, and a pinch of salt.
- Spread the sweet potatoes on a baking sheet and roast for 20 to 25 minutes until tender and caramelized.
- Arrange the mini phyllo shells on a baking tray.
- Fill each shell with roasted sweet potato pieces and chopped pecans.
- Optionally sprinkle with shaved Parmesan or a small crumble of feta.
- Bake the filled cups for 5 to 7 minutes to crisp and warm through.
- Drizzle with maple syrup or honey if desired and serve warm.
Notes
- Use diced sweet potatoes for faster roasting.
- Substitute pecans with toasted walnuts for variation.
- Prepare filling a day ahead and assemble before baking.
- Store leftovers covered in the refrigerator up to 2 days.
- Drizzle syrup just before serving to keep crisp.