Sweet Potato Tahini Phyllo Coils with Olive Oil & Honey
- 4 sweet potatoes or yams
- 3 heaping tablespoons tahini
- 4 tablespoons Greek honey or more to taste
- Pinch of salt
- Pinch or more of sugar optional
- Grated zest of 1 orange
- 1 packet pound / 440 g phyllo pastry, defrosted and at room temperature
- ½ - 2/3 cup Vrisi 36 extra virgin “delicate” Greek olive oil
- ½ cup grape molasses petimezi or additional honey for drizzling
- 2/3 cup confectioner’s sugar
Preheat the oven to 450F / 220C, Cut the sweet potatoes in half lengthwise and place cut-side down on a baking sheet lined with parchment. Roast until tender, about 35 minutes. Remove, cool slightly, and scoop out the flesh.
Transfer the sweet potato pulp to the bowl of a food processor. Add the tahini, honey, orange zest and salt. Process on and off until smooth. Add additional honey or a pinch of sugar, to taste, to make the filling as sweet as desired.
Lower the oven temperature to 350F / 170C.
Unroll the phyllo horizontally in front of you on a work surface. Pull off the first sheet, brush it lightly with olive oil and place a second sheet on top, brushing that lightly with olive oil as well. Spread 2 heaping tablespoons of the filling across the bottom of the phyllo, about an inch from the edge. Remember, the phyllo should be horizontal in front of you.
Fold in the sides and roll up into a long cylinder. Gently twist the cylinder into a coil. Place seam-side down on a parchment-lined baking sheet. Continue until phyllo and filling are used up.
Bake until crisp and golden. Remove, cool slightly, and drizzle either with honey or petimezi (grape molasses) and sprinkle with confectioner’s sugar.
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