This modern version of traditional baklava features mashed sweet potatoes among the layers of sugared nuts and flaky phyllo dough, making it a special and unique dessert that is sure to impress your guests.
Sweet Potato and Nut Baklava
Servings
24 Servings
Ingredients
- 4 sweet potatoes double wrapped in aluminum foil- optional
- 6 oz. margarine use butter for dairy
- ½ cup roasted pistachios
- ½ cup roasted walnuts
- ½ cup roasted almonds
- ½ cup roasted pecans
- ½ cup + 2 cups sugar
- 2 cups water
- 2 teaspoon rose water
- 8 oz. phyllo dough defrost in the fridge
Instructions
- Preheat the oven to 350°F. Bake the wrapped sweet potatoes until soft, about 45-50 minutes.
- Meanwhile in a small sauce pan melt the margarine and let cool.
- Place the nuts and ½ cup of sugar in a food processor and pulse until fully combines.
- Remove the sweet potatoes from the oven, carefully remove the skin and place the sweet potatoes in a bowl and mash with a fork.
- Unroll phyllo dough. Cut whole stack in half to fit 9 inch rectangle pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place a sheet of dough in pan, grease thoroughly (use a pastry brush). Repeat until you have 6 sheets layered. Spread half of the mashed sweet potatoes and sprinkle half of the nut mixture on top. Top with a sheet of dough, grease thoroughly and repeat until you have 6 sheets layered two sheets of dough. Spread the second half of the mashed sweet potatoes and sprinkle the rest of the nut mixture on top. Cover with additional greased 6 – 8 phyllo sheets.
- Heat the oven to 375°F, using a sharp knife cut into diagonal, diamond or square shapes all the way to the bottom of the pan. Bake for about 30 minutes until baklava is golden and crisp.
- Meanwhile, in a sauce pot combine 2 cups of sugar, 2 cups of water and rose water. Bring to a boil and cook until all of the sugar is dissolved. Remove from heat and let cool.
- Remove baklava from oven and immediately spoon the sugar syrup over it. Let cool. Leave it uncovered as it gets soggy if it is wrapped up. This freezes well.
Hi Susie
I don’t think your comment landed on the correct recipe somehow. Can you tell me which recipe it was meant for?
Made this for company this weekend and everyone loved it. I used organic Italian sausage from the Food Co-op so it is not your typical fatty type sausage. The only thing I would change…depending on how runny you want your yolks, I would do all the baking then take it out and add the eggs and put it back in the oven just to cook the eggs as long as you’d like to. Otherwise, after 12-15 minutes your eggs are cooked quite hard. This is a wonderful recipe. Thank you!