1/2 package phyllo, covered in a damp towel (about 10 sheets)
2 cups frozen raw sweet potato cubes
1/3 cup low-fat cream cheese, softened
3 tbsp sugar (or liquid honey)
1 tsp pumpkin-pie spice
butter-flavoured cooking spray
1/2 cup candied cashews or pecans, crushed
- Preheat oven to 375F.
- Boil or microwave sweet potatoes according to package instructions. Mash with a potato masher or fork and blend with cream cheese, sugar and pumpkin-pie spice. Set aside.
- Lay one sheet of phyllo on a flat surface, mist with non-stick cooking spray and continue to layer with 4 more sheets of phyllo. Cut into 6 pieces and cover with a damp towel. Repeat with remaining phyllo sheets.
- Press phyllo squares into non-stick muffin tins and fill with about 3 tbsp sweet potato filling. Top with about 1 tbsp crushed nuts and fold edges of phyllo over filling to enclose.
- Mist tops with non-stick spray and bake for 20 minutes, until phyllo is golden and crisp. Allow to cool to room temperature.