Linda's Sweet Potato Pecan Triangles

Filling

• 1/4 cup butter, melted
• 1 medium sweet potato, peeled, boiled, mashed and cooled
• 1/2 cup sugar
• 1/4 cup evaporated milk or buttermilk
• 1/2 teaspoon vanilla
• 1 large egg, lightly beaten
• 1 teaspoon cinnamon

Pastry Dough

• 36 sheets phyllo dough
• more sugar, for pastry dough
• 1 cup butter, for pastry dough
• 1 cup pecan, chopped fine

Directions

1. 1

   Preheat oven to 375.

2. 2

   Mix all filling ingredients together in a lg. bowl. Set aside to cool.

3. 3

   Place one sheet of phyllo dough on table. With a butter brush, lightly spread melted butter on phyllo sheet. Sprinkle with sugar.

4. 4

   Layer second sheet of phyllo on top of first one, and repeat procedure.

5. 5

   Layer with third sheet and repeat procedure.

6. 6

   Place 2 tablespoonfuls of sweet potato mixture in one corner of the phyllo dough. Now fold phyllo sheets in half the long way, covering the sweet potato mixture.

7. 7

   Continue, folding phyllo into a triangle, and folding back and forth from side to side, as if folding a military flag, until you get to the end of the dough. Tuck any leftover ends in, and put onto baking sheet, coated with non-stick cooking spray.

8. 8

   Repeat until all triangles are finished.

9. 9

   Spread some melted butter on top of each triangle, then sprinkle with some sugar and nuts on top.

10. 10

    Bake until golden, 12-17 minutes.

11. 11

    Let cool and eat plain, or serve with whipped cream, or with a scoop of Vanilla ice cream.