Sweet Potato Phyllo Tart

Course Desserts

Ingredients in this Recipe

1 15 oz. can chickpeas, drained and rinsed
1 1/2 pound sweet potatoes or yams, chopped into 1/2" dice (no need to peel)
1 2 teaspoon smoked paprika
1/2 cup almonds, toasted and chopped
1/3 cup breadcrumbs (I use crushed whole wheat seasoned matzoh)
1/3 cup dried currants (plumped in 1/3 c. white wine and drained...sip the wine)
1/8 teaspoon cayenne pepper
2 medium potatoes, chopped into 1/2" dice (no need to peel)
2 packets chopped frozen spinach, defrosted and squeezed dry of all moisture
2 teaspoons salt
2 3 teaspoons ground cumin
3 4 sprigs olive oil
3/4 cups pine nuts (soaked in 1/2 cup water for 15 minutes and drained)
4 cloves garlic, peeled and smashed
6 shallots, peeled and chopped
approximately 1/2 package phyllo dough (your choice, whole wheat/spelt/regular)
generous grindings of black pepper
handfuls handful flat leaf parsley, finely chopped
juice of half a lemon
pinches pinch of red pepper flakes
zest of 1 lemon

See Full Recipe at Food52