Ingredients
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5 tbsp olive oil, divided
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5 frozen phyllo dough sheets
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5 sweet potatoes
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2 cloves garlic
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2 red onion
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1 (12 oz) pkg cherry tomatoes
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2 tsp dried thyme
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2 tbsp balsamic vinegar
Steps
1
Preheat oven to 400° F.
2
Grease pie plate with 1 tbsp oil. Line the pan with a sheet of phyllo pastry and brush with ½ tbsp oil. Place the second sheet of phyllo over the first so that the edges overlap slightly, and brush with oil. Repeat with the rest of the sheets. Fold the overhanging edges inward.
3
Bake for about 10 minutes.
4
Peel the potatoes, cut into equal pieces and boil in salted water with 1 clove of garlic for 10 minutes, or until tender.
5
Drain the potatoes and mash with a potato masher or mixer. Season with salt and freshly ground pepper.
6
Cut the onions into rings and halve the tomatoes. Mince the rest of the garlic.
7
Heat the remaining oil in a frying pan over low heat and cook the garlic, onion and thyme for 10 minutes.
8
Add the balsamic vinegar, raise heat to medium and cook for another 5 minutes. Season with salt and freshly ground pepper.
9
Spoon the mashed sweet potatoes on the phyllo dough and top with the onion-thyme mixture. Arrange the tomatoes, cut side up, over the top and sprinkle with pepper.
10
Bake for about 10 minutes. Serve immediately.
