I got the urge to experiment in the kitchen again.
I had bought some sweet potatoes (or are they yams? the white-fleshed ones) and had some phyllo dough leftover from another experiment…hrm…mashed sweet potato cups! To flavor up the sweet potatoes, I boiled some carrots, added honey and ginger and some curry seasoning and a little bit of milk and mashed it all together.
Phyllo dough is still a pain in the arse to deal with if you are not very experienced with it. I managed to line a muffin tin with some decent looking pieces. I scooped the mixture into it and topped with some minced chili-spiced dried mango. Baked in the oven till the phyllo was nice and crispy-brown.
It came out tasting really good. There’s a initial sweetness but at the end of the bite, the ginger and curry come out with a little kick. The phyllo gave a contrast to the mushy texture and so did the minced mango bits. I think a regular muffin tin was too big as there was too much filling compared to the amount of phyllo. A mini-muffin tin should make for better bite-sized pieces and textual ratio.
Since the mixture wasn’t blended well, I got a mosaic of orange carrot, yellow mango and white sweet potato. A little bit of green would help with the visual…maybe sprinkle some garnish…green onion?
You could opt to leave out the phyllo dough and just serve this as a subsitute for mashed potatoes to change things up.
Sorry, no pictures. My camera batteries were dead. 
Filed under: recipes | Tagged: appetizer, carrots, cooking, curry powder, food review, ginger, honey, kitchen experiment, mango, phyllo dough, recipes, side dish, sweet potato | Leave a Comment »
