Name: Sweet potato, mint and goat’s cheese tartlets
Cook time: 35 min
Total time: 35 min
Ingredients: 4 sheets fillo pastry; 50 gram butter, melted; 1 orange sweet potato (kumara) (300g), chopped coarsely; 1/4 cup finely chopped fresh mint; salt and pepper, to taste; 100 gram soft goat's cheese, crumbled; 24 fresh mint leaves

Ingredients

4 sheets fillo pastry

50 gram butter, melted

1 orange sweet potato (kumara) (300g), chopped coarsely

1/4 cup finely chopped fresh mint

salt and pepper, to taste

100 gram soft goat's cheese, crumbled

24 fresh mint leaves

Method

1.Preheat oven to 200°C/400°F. Grease two 12-hole (1-tablespoon/20ml) mini muffin pans.

2.Layer pastry sheets, brushing each with butter. Cut pastry stack into 24 x 7cm squares; line pan holes with squares. Bake about 5 minutes or until browned lightly; cool in pans.

3.Meanwhile, boil, steam or microwave kumara until tender; drain. Cool. Mash kumara in medium bowl with chopped mint until smooth; season to taste.

4.Divide mash between tartlet shells. Top with cheese and mint.

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