Vegan, Dairy-Free Organic Sweet Potato Filo Pockets
A delicious finish to a Thanksgiving dinner for anyone who loves fall flavours but wants an alternative to classic pumpkin desserts.
Course Dessert
Cuisine Special Holiday, Vegan
Prep Time 25 minutesminutes
Cook Time 25 minutesminutes
Total Time 50 minutesminutes
Servings 30Pockets
Ingredients
1Box Filo Dough454g
½CupCoconut OilFor Brushing or Avocado Oil Spray
½CupGranulated Cane Sugar
Filling:
3Medium Sweet PotatoesBoiled
¾CupOrganic Maple Syrup
¼CupOrganic Cane Sugar
½tbspCinnamon
½tspCardamom
1Organic Lemon Worth of Zest
Instructions
Preheat your oven to 375F.
In a large bowl mash the sweet potatoes and combine with the remaining filling ingredients.
Cut your sheet of filo into 4 equal strips lengthwise.
Spray top layer of one of the strips with avocado oil spray.
Place a dollop of filling on the far left end of the first strip and fold 2 sheets at a time diagonally, forming continuous triangle formations until you reach the end of the strip.
Place onto a large parchment lined baking sheet.
Repeat until you run out of ingredients and spray all the triangles with avocado oil before placing in the oven.
Bake for 20-25 minutes or until golden brown.
Enjoy with a dollop of coconut whip or apricot preserve.