chelsea'srecipes

1 box Athens Mini Fillo Shells (15 shells)
1 tablespoon olive oil
8 ounces sweet potato (1 small), peeled and grated
1 clove garlic, minced with salt or grated on a Microplane
½ teaspoon dried thyme
¼ teaspoon smoked paprika
1/4 teaspoon salt
1 tablespoons grated parm
2 ounces brie, rinds trimmed and cheese cut into 15 pieces

Preheat the oven to 400°F. Arrange the shells on a small baking sheet.

In a medium skillet, heat the olive oil over medium heat. Add the grated sweet potatoes, and cook until soft, 10 minutes, stirring frequently. Add the garlic, thyme, paprika, and salt. Remove the pan from the heat and stir in the parm. Taste, adding more salt as needed.

Place a piece of brie in each shell phyllo shell. Top with a spoonful of the sweet potato mixture, using your fingers to press in firmly. Bake for 10 minutes, until the potatoes are slightly crispy and the brie is melty.

Serve the cups warm or at room temperature.