Considering I am not a cooking-from-scratch person, this was a fun adventure. The final product was definitely edible (which was something of a relief) though my husband and I both agreed it could have used more cinnamon. The popcorn wasn’t even noticeable though I mostly added it to provide crunch, and the chocolate disappeared into the mix, but really, I used so little of it I’m not surprised. If I were to make it again I would definitely change the proportions. But not too bad for a first attempt.
1 sheet phyllo dough
2 small-to-medium sweet potatoes (I used yams)
2 Tbsp chunky peanut butter
2 Tbsp milk
1 Tbsp maple syrup
1 tsp cinnamon (could have used more)
Dash of salt
1/2 cup popcorn, lightly popped (could use more to make pinwheels crunchier)
1 Tbsp creamy peanut butter*
1 Tbsp chocolate chips (could definitely have used more, maybe a lot more)*
1/2 marshmallow just for fun (should either have used more or skipped it)*
*If you use more popcorn, use more of everything else, too.
Defrost phyllo. I found it defrosted quicker than the package indicated, so I had to stick it back in the freezer because it got too soft to work with (it stuck to itself).
Cook sweet potatoes until soft - I microwaved them for about 7 minutes and then stuck them in a 400 degree oven for about 30 minutes more while the phyllo was defrosting.
If you used the oven to cook the sweet potato, keep it on at 400. If you used the microwave, preheat the oven to 400.
Combine chunky peanut butter, maple syrup, milk, cinnamon and salt in medium-sized bowl. Mix well. Add cooked sweet potato flesh and mix well.
Spread mixture evenly onto defrosted phyllo. It's okay if the phyllo is a little cold because the mixture is hot and will help it defrost.
Melt 2 Tbsp creamy peanut butter in microwave for 15 seconds. Add chocolate chips and marshmallow (if using) and melt in 10-second bursts. If using marshmallow, keep a close eye on it because it can explode in the microwave.
Add popcorn to chocolate and peanut butter mixture. Coat thoroughly. Spread in a strip along the long edge of the phyllo. If you want more crunch, make more popcorn/chocolate/peanut butter mixture and make the strip wider.
Starting with the edge of the phyllo that has the popcorn, carefully roll up the phyllo into a long tube. Using a sharp knife, slice the phyllo into pinwheels (1/2" thick). If the phyllo is too soft (mine was), stick it in the freezer for a few minutes to firm up. You will get better pinwheels.
Place pinwheels on cookie sheet lined with parchment paper (or a greased cookie sheet would probably work fine). Bake in oven for 10-15 minutes or until pinwheels are lightly browned.