Shrimp Sweet Potato Mousseline
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • 2 sweet potatoes
  • ¼ yellow onion, chopped
  • 1 cup cooked shrimp (+ ½ cup for garnish)
  • 1 clove garlic
  • ½ tsp salt
  • green onion for garnish
  • 6 sheets phyllo dough
  • ¼ cup olive oil
  • ¼ cup fresh parsley, finely chopped
  • 3 tbs grated parmesan cheese
  1. Preheat oven to 400F
  2. Bring water to a boil in a medium saucepan
  3. Add chopped sweet potato and cook over medium heat until fork tender, remove from heat
  4. Over medium heat, sautee onions and garlic until softened, remove from heat
  5. Meanwhile, prepare phyllo cups by laying sheet on large surface and brushing with oil
  6. Sprinkle each layer with finely chopped parsley and grated parmesan cheese before adding new layer
  7. Repeat until 3 sheets are layered
  8. Using a sharp knife, cut sheets into 12 squares
  9. Carefully, line lightly grease mini-muffin tins with layered phyllo and press to fill
  10. Blind bake for 5 minutes and remove from oven
  11. Add cooked sweet potato, onion, garlic, and shrimp to food processor and mix until smooth
  12. Salt to taste
  13. Pipe mixture into phyllo cups and bake for 5-7 minutes until golden, watching carefully so that phyllo doesn't burn
  14. Garnish with green onion and shrimp
  15. Serve warm or cold
Recipe by Home at Six at