And I’m back for more #GreatHallowTweet. BOO!!! Do check out my fellow ghoulish frighteners in crime on the left sidebar (look for the pumpkin!). Get some inspiration from them this Halloween season — trust me, they have lots of wonderful stuff for you!
As for today here at Gourmeted, I bring you: Mummified Sweet Potatoes! Yes, it’s all about the mummies. I love the cute side of mummies. I love wrapping things, especially gifts. I like wrapping food in crunch. I like wrapping, period. Wrapping means surprises, and I sure do love those.
Goodness, do I sound drunk from sweet potatoes? Perhaps.
This Halloween snack was borne out of necessity almost. Deep fried sweet potatoes with sugar were my favorite after-school snack, an indulgence I get 8 times out of ten when I beg our helpers to make them for me us. When you’re a kid, you get a lot of things for free, with a smile, too. These days, my taste buds (and hips) aren’t too fond of deep fried, but the fact remains that I have never successfully baked sweet potato fries or wedges that are crispy on the outside as the deep fried goodness. They become limp faster than burn my mouth from fresh-out-of-the-oven sweet potatoes. [Never do that, promise me, please.]
Enter Phyllo Dough, which in my book, will always pack a crunch when you need it! You see, there’s a bit of a phyllo-mena here in the household. I’ve been on a filo kick lately because they are so darn handy with food, be it sweet or savory, snack or main meal. It’s a perfectly sane idea to keep a box or two in the freezer, just as you would do for butter. What, you don’t do that? :)
This sweet and healthy snack is easy to do, all you need are:
- 1 medium sweet potato
- 2 tablespoons of melted butter
- 2 t0 3 tablespoons of brown or demerara sugar (depending on how sugary you want it to be)
- 2 sheets of phyllo dough. for every medium size sweet potato
You can double this recipe, just use the 2 butter, 2 (or 3) sugar 2 phyllo ratio and you’ll be fine.
Oven is preheated to 400°F and potato pieces are baked 10 minutes, turned, then baked for another 15 minutes. Easy enough, right? The construction is the tricky part, but I was able to do everything under an hour, including the baking time and even while shooting photos. Once you get into the groove, there’s no stopping the mummy production line.
Here’s how I did each piece:
Cut the sweet potato into wedges or a-little-fatter-than-fries size (half an inch x a quarter inch is perfect) and place in a bowl.
Lightly brush half a sheet of phyllo dough with butter, fold, then butter the exteriors, and cut into 16 strips. Sprinkle or rub each strip with sugar.
Use the remaining butter to toss the wedges in.
Fold each phyllo strip in half, lengthwise, and wrap around each piece of sweet potato.
Just tuck the beginning of the strip by overlapping after the first turn.
Tuck the end underneath the strip looping before it.
Just a little push would do. The tine of a fork could help, too. And there you have it, one mummy!
Place on a baking/cookie sheet lined with parchment paper.
And bake for 10 minutes in an oven preheated to 400°F.
Turn each piece, exposing the caramel-y side and bake for another 15 minutes.
For bulkier pieces, wrap them twice with phyllo for that extra crunch and finger-food stability if you’re serving it for a party.
The good news is, the crunch of the phyllo stays for hours. Mmm!!!