Sweet Potato Pie Baklava

Sweet potato pie baklava with toasted marshmallow topping and sweet cinnamon honey syrup - www.yummycrumble.comLuscious sweet potato pie filling nestled within the layers of phyllo dough and drizzled with sweet cinnamon honey syrup.  Toasted gooey marshmallows top this gorgeous baklava.  Sweet Potato Pie Baklava will be the star dessert at your Thanksgiving!

Sweet potato pie baklava with toasted marshmallow topping and sweet cinnamon honey syrup - www.yummycrumble.comLast month I made Apple Cinnamon Baklava and fell in love.  It wasn’t just a one night stand.  It was a heavenly apple pie and baklava marriage.  But now I’m ready for the honeymoon and  something that will give me butterflies in my tummy.  This Sweet Potato Pie Baklava totally does that. Love is a beautiful thing.  Sweet potato pie love that is.

Sweet potato pie baklava with toasted marshmallow topping and sweet cinnamon honey syrup - www.yummycrumble.comThe sweet potato pie filling does something so magical to the baklava.  Ever worried about dry baklava?  You won’t have to worry one bit with this baklava.  The sweet potato pie filling makes every layer luscious and moist.  Did I mention luscious?  And the dreamy topping of toasted marshmallow just makes it even more special.

Sweet potato pie baklava with toasted marshmallow topping and sweet cinnamon honey syrup - www.yummycrumble.com

Sweet Potato Pie Baklava
 
Prep time
Cook time
Total time
 
Luscious sweet potato pie filling nestled within the layers of phyllo dough and drizzled with sweet cinnamon honey syrup. Toasted gooey marshmallows top this gorgeous baklava. Sweet Potato Pie Baklava will be the star dessert at your Thanksgiving!
Author:
Ingredients
Sweet Potato Pie Filling
  • 1½ cups pureed sweet potatoes
  • ¾ cup brown sugar
  • 2 large eggs
  • 4 tablespoons (1/2 stick) butter, softened
  • ¼ cup cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch salt
Baklava
  • 3 cups pecans
  • ⅓ cup packed brown sugar
  • 1½ teaspoons ground cinnamon
  • 1 roll frozen phyllo dough, thawed
  • 1½ sticks butter melted
  • Mini marshmallows
Honey Syrup
  • 1 cup sugar
  • ⅓ cup honey
  • 1 cinnamon stick
  • ½ cup water
  • Dash ground ginger
  • Dash ground cloves
  • Dash ground nutmeg
Instructions
Sweet Potato Pie Filling
  1. With an electric mixer beat the sweet potatoes, sugar, eggs, butter, milk, vanilla, cinnamon, nutmeg and salt. Blend really well and set aside.
Baklava Assembly
  1. Preheat oven to 350 F. Spread the nuts out on a cookie sheet and bake until toasted and fragrent. About 5-8 minutes.
  2. Place nuts in food processor and pulse with brown sugar and cinnamon until texture is medium-fine. Set aside.
  3. Lay out your thawed phyllo dough on the counter and lay a damp tea towel on top. This will prevent the dough from drying out. Every time you pull off the layers you need just place the damp towel over the rest.
  4. Butter a 9x13 pan with melted butter and a pastry brush. Use this for every layer of dough.
  5. Set two sheets into the pan.
  6. Butter the top.
  7. Place two more sheets of dough in the pan.
  8. Butter the top.
  9. Again place two more sheets in the pan. This will make 6 sheets in the pan. Butter the top.
  10. Spread ⅓ of the sweet potato pie filling on top.
  11. Sprinkle ⅓ of the nut mixture on top of the sweet potato filling.
  12. Place two sheets of dough on top and butter.
  13. Repeat the process until you run out of sweet potato filling and nuts. Make sure you have at least 4-6 sheets of dough as your final top layer.
  14. Using a sharp knife, slice the baklava in a diagonal pattern. Butter the top
  15. Bake for 45 minutes or until golden brown.
Honey Syrup
  1. In a small saucepan, combine all ingredients and bring to a boil. Simmer until it's reduced to half. Reduce heat to low.
  2. When baklava is done baking, pour half the syrup mixture over entire Baklava. After a few minutes pour some more until its fully absorbed. Reserve the rest for serving.
  3. To add the toasted marshmallow, carefully remove the slices of Baklava you want to serve. Place marshmallows on top of each piece and broil for about 20-30 seconds until marshmallows are golden brown. Another option is to use a fancy torch. I need one in my life!
Notes
Adapted from Apple Cinnamon Baklava
Sweet Potato Pie filling adapted from Trisha Yearwood

Sweet potato pie baklava with toasted marshmallow topping and sweet cinnamon honey syrup - www.yummycrumble.comYou guys, I can’t get over how delicious this turned out.  The smell that fills your house while this crazy stuff is baking…alone it’s to die for.  So go make some Sweet Potato Pie Baklava and fall in love all over again.  This will be sure to keep you in the honeymoon phase. :)

Sweet potato pie baklava with toasted marshmallow topping and sweet cinnamon honey syrup - www.yummycrumble.com

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Comments

  1. I don’t know if I’d call it baklava but I’d certainly come back for seconds or thirds! I love this idea.

  2. I love baklava! What an awesome idea to make a sweet potato pie version – never seen or tried something like it before.

  3. Sounds yummy. I’d like to try a different version of baklava.

  4. ohemgeee!!!! You took too of my favorite things and smooshed them together!! These look perfect! Pinned and pinned!!!

  5. Yum! I have to try this…I love baklava and I also change it around too! Looks so good in your pics!

  6. This is AMAZING. Like…ohemgee amazing. And you put marshmallows on top. I love you! :)

  7. This looks amazingly delicious – I loooove those toasted marshmallows on top!! Pinned :)

  8. Now THAT is one heck of a dessert hybrid. Sugar and sweet potato and pastry heaven–I’m loving it :)

  9. Sorry, what? What did you do? I don’t care about anything else at the moment. I just want these. Now.

  10. These look so ooey gooey good!!! I love everything about them! :)

  11. Odelle Smith (U.K.) says:

    I love Baklava, didn’t think it could get any better than that, then I have viewed this & I must try this…
    Pinned it…
    What a great idea, perfect for my Christmas table!
    Many thanks for an inspiring recipe…
    Odelle Smith (U.K.)