Filo Dido

Remember the first time I boiled sweet potato ( Click here )? I must admit it did not go as well as I expected it to be. It was too soft for me. I guess, I must have boiled them too long than it should be. I boiled them for about 25 minutes. I only ate one sweet potato and set aside the rest. The next day, I thought I must do something with the leftover. I went to the grocery, then I saw and bought a pack of filo. Filo, phyllo or phyllo dough are paper-thin sheets of unleavened flour dough used for making pastries in Middle Eastern and Balkan cuisine. It is often used in croissants, turnovers and sometimes, empanada. When I got home, I mashed two sweet potatoes and sprinkled brown sugar. I only mashed two just in case the plan would fail, at least nothing much would go to waste. And then, I gingerly laid down the filo pastry since it is too thin that it can easily rip off. I scooped the mashed sweet potato and placed it on top of the filo pastry. I rolled it and sealed it with a dab of water. I tried to brush some of it with egg as what my sister Lili suggested. I placed it in the preheated oven and waited for the pastry to brown. Ta-da! The matte finish were the ones sealed with water while the glossy ones were brushed with egg. I didn't really like it that much. I'm not even proud of it but, it wasn't bad for a first time. The sweet potato was sweet and the filo pastry was crunchy and tasted good too. However, I think I should have used more filo pastry in each piece to make it more thicker. The fillings breaks out after a while since the wrap is too thin. Moreover, it doesn't even look pretty. Next time, I'll wrap them in prettier designs,like a triangle perhaps or a pretty roll. More effort and luck next time.