Sweet Potato Tahini Phyllo Coils

3.50 from 2 votes

These are delicious and pretty healthy! Use olive oil to lubricate the phyllo. Tahini is a great source of calcium and sweet potatoes are a great source of vitamins A, B-6, and C, as well as potassium and fiber. Try them with one of Greece's masterful sweet wines, from the Monemvasia region in the Peloponnese. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.

3.50 from 2 votes

Sweet Potato Tahini Phyllo Coils

By Diane Kochilas

Prep Time 15

Cook Time 50

Servings

Filo Pastries & Breads, Greek Breakfast, Recipes, Sweets & Desserts, Thanksgiving

Prep Time 15

Cook Time 50

Servings

Filo Pastries & Breads, Greek Breakfast, Recipes, Sweets & Desserts, Thanksgiving

Ingredients

4 sweet potatoes or yams
3 heaping tablespoons tahini
4 tablespoons Greek honey or more to taste
Pinch of salt
Pinch or more of sugar optional
Grated zest of 1 orange
1 packet pound / 440 g phyllo pastry, defrosted and at room temperature
½ - 2/3 cup Vrisi 36 extra virgin “delicate” Greek olive oil
½ cup grape molasses petimezi or additional honey for drizzling
2/3 cup confectioner’s sugar

Instructions

Preheat the oven to 450F / 220C, Cut the sweet potatoes in half lengthwise and place cut-side down on a baking sheet lined with parchment. Roast until tender, about 35 minutes. Remove, cool slightly, and scoop out the flesh.
Transfer the sweet potato pulp to the bowl of a food processor. Add the tahini, honey, orange zest and salt. Process on and off until smooth. Add additional honey or a pinch of sugar, to taste, to make the filling as sweet as desired.
Lower the oven temperature to 350F / 170C.
Unroll the phyllo horizontally in front of you on a work surface. Pull off the first sheet, brush it lightly with olive oil and place a second sheet on top, brushing that lightly with olive oil as well. Spread 2 heaping tablespoons of the filling across the bottom of the phyllo, about an inch from the edge. Remember, the phyllo should be horizontal in front of you.
Fold in the sides and roll up into a long cylinder. Gently twist the cylinder into a coil. Place seam-side down on a parchment-lined baking sheet. Continue until phyllo and filling are used up.
Bake until crisp and golden. Remove, cool slightly, and drizzle either with honey or petimezi (grape molasses) and sprinkle with confectioner’s sugar.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Sweet Potato Tahini Phyllo Coils