2 large sweet potatoes, cut into 1 inch cubes
1/2 yellow onion, sliced
1 tablespoon canola oil
1-2 heaped tablespoons red curry paste
3/4 teaspoon kosher salt
Ground cayenne, cumin, coriander, and/or curry powder (optional)
3 scallions, chopped, for serving
Greek yogurt, for serving
Lemon wedges, for serving
Preheat the oven to 425. Put the sweet potatoes and onions in a roasting pan, and drizzle over olive oil. Add the salt and curry paste and stir so that all of the potatoes are covered in curry. Roast for 55-60 minutes, stirring occasionally. If the vegetables start to get too brown, cover them with aluminum foil for the remainder of the cooking time.
In a greased 9” pie or tart dish, lay a layer of phyllo dough so that an inch of dough is laying over the dish’s edge, to later be folded over. Spray with a bit of cooking spray and add a pinch of spices (if desired). Then lay over another layer of phyllo dough. Repeat these layers until all of the dough is used. Scatter the vegetables evenly into the pie dish and fold over the edges of phyllo dough. Spray the pie with cooking spray and place in the oven on the middle rack. Allow to bake for 30-35 minutes, or until the crust is golden brown all over and a bit shrunken away from the edges of the pie dish. Scatter over scallions, and serve with yogurt and plenty of lemon juice.