Sweet potato and phyllo bake ….. Christmas at Bodemloos Kombuis

Thanks to Maryke van Niekerk for sharing this recipe with me, I need to create a “noddy badge” system on my blog to highlight my top 5 recipes, yes….. , it will be┬áreal easy to select my top 5, but to start with, this recipe will be right there at the top….

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Bodemloos Kombuis, the venue for our Office Christmas Dinner, will stay one of my favourites in our Valley. Looking out over our beautiful Elgin Valley it is ideal for smaller size functions like our recent Office Christmas Dinner. Maryke and Henk’s friendly approachable and enthusiastic nature combined with great food made us return year after year to this venue… and let me not mention the “rolled up lamb spit” and her sweet potato bake and and and…

Bodemloos Kombuis at night...

Bodemloos Kombuis at night…

Nicole, our General Manager’s wife, always goes “all out” with creating a real Christmas feel to these dinners, and I once said that she is maybe the only person apart from Shannon (my blog partner) who I will trust blindly with decorating and setting up for a function without any “interference” from my side.

The beautifully decorated tables by Nicole and Maryke...

The beautifully decorated tables by Nicole and Maryke…

Always something different...

Always something different…

For the second year in a row, we’ve selected the Bodemloos Lamb roll on a spit…. and I will put money on it that next year we might choose it again.

Bodemloos Lamb roll on a spit ...

Bodemloos Lamb roll on a spit …

Let’s get back to that Sweet Potato and phyllo bake that accompanied the tender and juicy lamb.

For the Sweet Potato and phyllo bake you will need:

This recipe is for +/- 12 people….

Shortcut sweet potato method

Shortcut sweet potato method

2.5kg sweet potatoes (or a bit more)
125ml or half a cup of butter
187ml brown sugar
125ml golden syrup
one roll of phyllo pastry
+/- 1 cup or tub of cream
125ml brown sugar, half a cup

Cook the sweet potato by your method of choice, basically the “traditional South African” way, and if you don’t know how to do that, follow the easy method below, thanks to Ilse Groenewald for sharing this method with me.

Peel the 2.5kg sweet potatoes, immediately put the peeled sweet potatoes in water to prevent browning. Once peeled slice the sweet potatoes in 5mm thick rings and keep covered with water. In a heavy based pot melt together 125ml butter, 187ml brown sugar and 125ml golden syrup, simmer together for about 5 – 10 minutes until it looks like a slightly thick caramel. Drain the sweet potatoes and add the rings to the simmering caramel. Give the caramel and sweet potatoes a good stir. Add boiling water to “just cover” all the sweet potatoes, this is the strange part, as the traditional method cooks the sweet potato without adding any water. Simmer for about 45 minutes on a low heat without stirring until well cooked and all the water has dissapeared. Keep an eye on it for the last 10 minutes as you only want to cook it until there’s about 1 cm of liquid remaining. Let it cool.

Once cooled completely start rolling the pastry rolls.

Very important when working with phyllo is to firstly defrost it overnight in your fridge, and once ready to use make sure you have a damp tea towel at hand to immediatly cover the sheets of phyllo as soon as you remove them from the plastic packet, if you don’t cover the flat opened sheets they will dry out quickly and stick together. I love working with phyllo, as long as you remember to cover it with that damp cloth.

Remove one sheet, and spoon one long line of sweet potato 5cm from the bottom of the pastry over the full lenght of the sheet, refer to the pic below, and roll it up tightly. Cut into 4 – 5 cm long pieces and pack the rolls into our dish. Make sure you cut the all the same length to create an even layer of little rolls stanking up in your dish…

The process...

The process…

Up to this stage you can prepare in advance, I would guess up to 3 or 4 hours before you need to serve….

About an hour before you need to serve, drizzle the cream over the sweet potato rolls and sprinkle with the 125ml of brown sugar, add a bit more sugar if the 125ml don’t seem to be enough, the cream will absorb into the phyllo and the brown sugar will turn into a crispy layer on top of the rolls… sweet crispness at the top and soft heaven inside…

The unbaked rolls sprinkled with brown sugar...

The unbaked rolls sprinkled with brown sugar…

Bake for about 40 minutes at 180 degrees or until crisp at the top and all the cream absorbed into the pastry…

For a printable recipe card click on the PDF link below:
Sweet Potato and filo bake … RECIPE CARD

The crispy top

The crispy top

I loved this recipe so much that we made it on Friday night before Christmas at our “Christmas with friends” dinner and AGAIN on Tuesday for our Christmas Lunch….

Maryke, serving crispy prawn snacks...

Maryke, serving crispy prawn snacks…

Thanks to Ilse for always grabbing my camera and taking a couple of pics….(not a lot of people will be brave enough as they might get a growl), I don’t have a lot of pics of myself and really love the fun pics I find on my camera late at night when lying in bed and quickly scanning through the evenings pics on my camera…

Me and Bruce, thanks Ilse for taking the pic

Me and Bruce, thanks Ilse for taking the pic

Now time for something sweet…

The yummy dessert.

The yummy dessert.

LET THE PARTY START!! But I’ve had a busy busy week… (one of the pics I found on my camera)

A find on my camera...

A find on my camera…

What a GREAT evening, I think we went home at 3…. the next morning….

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And next year we will be back…. Thanks Maryke for your great food and Henk for the music that made us dance the night away…

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