Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 Tablespoon olive oil 1 cup peeled, diced sweet potato 1 small shallot, minced 5-6 sprigs fresh thyme 1 cup frozen artichokes, defrosted salt and freshly ground pepper, optional 6 sheets phyllo dough, defrosted and covered with a towel 1/2 stick unsalted butter, melted 1/3 cup onion jam, tomato jam or savory pepper jelly 1 1/2 cups grated cheese (I used an aged gouda from Cypress Point Creamery) DIRECTIONS Heat olive oil in a large lidded pan. Add sweet potatoes and stir to coat with oil. Sauté 3-5 minutes, then stir in shallot. Cover and cook 5 minutes. Add thyme and artichokes, stir, cover and cook until potatoes are tender. Remove thyme stems. Taste and season if desired. Preheat oven to 400 degrees. Line cookie sheet with parchment paper. On a large flat surface, lay out one sheet of phyllo, brush with melted butter, lay another piece directly on top, brush with butter, repeat until all sheets are used, ending with butter. With the long side facing you, place the cooked sweet potato-artichoke mixture in a wide line about three inches away from and parallel to the long side. Spread jam across filling. Sprinkle cheese generously on top of jam and lightly across the phyllo. Roll from the bottom, bringing the long side up over the filling and snugging it up tight. Continue to roll and brush butter over the outside surface. Roll onto parchment-covered cookie sheet, with seam side down if possible. Bake 20-30 minutes in preheated oven, until golden brown. Cool before cutting. Copyright © 2014 Stefanie Samara Hamblen |
