This recipe features the 2013 Canadian Cheese Grand Prix winner in the Aged cheddar (more than 1 year up to 3 years) category.
- Prep: 20 min
- Cooking: 20 min - 25 min
- 4 cups (1 L) sweet potatoes peeled and diced
- 1/2 onion chopped
- 1/3 cup (80 mL) butter
- 1/2 tsp (2 mL) chili powder
- Fresly ground pepper to taste
- 4 plum tomatoes
- 2 cloves garlic coarsely chopped
- 8 sheets of phyllo dough
- 8 oz (225 g) Avonlea Clothbound Cheddar cut in 8 slices
- 3 tbsp (45 mL) fresh basil chopped
- Fresh basil leaves for ganish
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
Preheat oven to 425 °F (220 °C).
In a saucepan, cook sweet potatoes with onion in boiling salted water for 20 minutes.
Melt butter in a small saucepan and add chili powder and pepper. Quarter tomatoes and place in an oven-safe baking dish. Add 2 tbsp (30 mL) spiced butter and garlic cloves.
With a brush, butter each sheet of phyllo and fold in half. Place a slice of cheese at the end and butter the edges. Fold each edge over the cheese and roll up the phyllo starting at the cheese end to seal it inside. Brush with butter. Place feuilletés on a parchment-lined baking sheet and bake in oven, along with tomatoes, for 15 minutes.
Mash sweet potatoes until smooth. Season with pepper and add basil. Serve feuilletés hot over sweet potato purée and garnish with tomatoes and basil leaves.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||21 % / 235 mg|
|Vitamin A:||63 %|