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Avonlea Clothbound Cheddar feuilleté with sweet potato purée and roasted tomatoes

BT Calgary | posted Friday, Dec 6th, 2013

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Preparation: 20 minutes
Cooking: 20 to 25 minutes
Servings: 8

4 cups (1 L) sweet potatoes, peeled and diced
½ onion, chopped
⅓ cup (75 ml) butter
½ tsp (2 ml) chili powder
Freshly ground pepper
4 plum tomatoes
2 cloves garlic, coarsely chopped
8 sheets of phyllo dough
8 oz (225 g) Avonlea Clothbound Cheddar, cut into 8 slices
3 tbsp (45 ml) fresh basil, chopped
Fresh basil leaves for garnish

In a saucepan, cook sweet potatoes with onion in boiling salted water for 20 minutes.

Preheat oven to 425oF (220oC).

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 the cheese inside. Brush with butter.

Place feuilletés on a parchment-lined baking sheet and bake in oven, along with tomatoes, for 15 minutes.

Crush sweet potatoes with a pestle or process in a food processor to make a purée. Season with pepper and add basil.

Serve feuilletés hot over sweet potato purée and garnish with tomatoes and basil leaves.

Nutritional Information

Per serving

Energy: 305 Calories
Protein: 10 g
Carbohydrate: 26 g
Fat: 18 g
Fibre: 2.9 g
Sodium: 309 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient and % DV*
Calcium: 21% / 235 mg
Vitamin A: 63%
Phosphorus: 18%
Selenium: 18%
Folate: 16%

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.