Ingredients Jump to Instructions ↓

  1. 1 package(s) fillo dough

  2. 2 1/2 stick(s) melted butter

  3. 1/2 cup(s) whole milk

  4. 1/2 cup(s) sour cream

  5. 3 medium peeled, quartered, sweet potatoes

  6. 3 stalk(s) green onion chopped, both green&white parts

  7. 1 package(s) shredded sharp cheddar cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350. In Medium sized pot bring 6 cups of water to boil on high heat and add sweet potatoes. Cook for 20-30 minutes until tender. Meanwhile remove fillo dough from package and cut fillo dough into 4 even strips-each strip should be about 3-4 inch width. (Be gentle with fillo, it rips easily and when not using fillo dough keep covered with wet towel to retain moisture). When potatoes are done remove from pot and place in medium size mixing bowl. With electric mixer blend potatoes for 3-4 minutes until just slightly lumpy. Add milk, 4 tbsp butter, sour cream, green onion and cheese. Blend together for 5 minutes. On a large surface set up 1 small bowl of remaining melted butter with pastry brush, fillo strips covered by wet towel, and medium bowl of mashed potato mixture. Begin by laying one fillo strip on work surface positioned vertically. Butter that piece liberally with pastry brush. Place another strip of fillo over the first one evenly, butter that piece as well. Place a liberal tbsp of potato mixture on the top of fillo strip closest to you and roll fillo over mixture. Continue rolling until entire fillo strip has been accounted for. Carefully cut roll in half. Repeat until potato mixture is all used (probably 1/2 pkg of fillo). Place rolls into 12x15 baking pan side by side, brush tops with butter and sprinkle with cheese. Bake until golden brown, about 30 minutes. Let cool for 5 minutes before serving. Serve with sour cream and/or salsa for dipping!


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