These rolls were lovely and crispy but I think my filling was a little to moist. Maybe next time I will try a half sweet potato and potato mix.

Ingredients

2 sweet potatoes

Juice of 1 lime

¼ tsp. of ground sumac

½ tsp. of clear honey

2 tbsps. of chopped fresh coriander

275g of filo pastry

50g of butter, melted

Sea salt and pepper

Method.

Preheat the oven to 220c. Bake the sweet potatoes for 35-40 minutes. Remove them from the oven, then half and scoop out the flesh into a bowl. Add the lime juice, sumac, honey and coriander, season with salt and pepper and mix well. Lay a sheet of pastry on a work surface with a wise edge towards you. Brush with melted butter and lay another sheet on top. Cut into 4 equal vertical strips. Put a tablespoon of the sweet potato mixture at one end of the pastry, fold the ends in and ten roll up into a cigar shape. Seal by brushing all sides with melted butter. Repeat this process until all the sweet potato mixture has been used up. Put the rolls onto a baking sheet and bake for 12-15 minutes. Serve immediately