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Cheddar Feuilleté with Sweet Potato Purée & Roasted Tomatoes

Posted On December 20th, 2014 Author Lia Rinaldo

Cheddar Feuilleté with Sweet Potato Purée & Roasted Tomatoes
From the elves at Dairy Farmers of Canada.

4  cups  (1 L) sweet potatoes, peeled and diced
1/2  onion, chopped
1/3  cup  (75 mL) butter
1/2  tsp  (2 mL) chili powder
Fresly ground pepper
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

1. 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.

2. Preheat oven to 425°F (220°C). 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.

3. Crush sweet potatoes with a pestle or process in a food processor to make a purée (I added a couple of pieces of Bleu d'Élizabeth to the mash). Season with pepper and add basil. Serve feuilletés hot over sweet potato purée and garnish with tomatoes and basil leaves.

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