Ingredients

• 2 large sweet potatoes (about 1 1/2 pounds)
• 2 tablespoons fresh orange juice
• 2 tablespoons Major Grey's chutney, any large pieces chopped
• 2 tablespoon unsalted butter, melted
• l large egg, beaten lightly
• 1 teaspoon curry powder
• 1/2 teaspoon freshly grated orange zest
• 1/2 stick (1/4 cup) unsalted butter, melted
• 1 teaspoon curry powder
• 6 phyllo sheets, stacked between 2 sheets wax paper and covered with a kitchen towel
• 1/3 cup peanuts, chopped very fine

Instructions

1. Preheat oven to 450°F.
2. Prick potatoes and bake in middle of oven 1 1/2 hours, or until very soft. Scoop flesh into a bowl and beat in remaining filling ingredients with salt to taste. Filling may be made 2 days ahead and chilled, covered.
3. Reduce oven temperature to 425°F.
4. In a small bowl stir together butter and curry powder. Put 1 phyllo sheet on a work surface with long side facing you. Brush left half of phyllo with some curry butter and sprinkle with about 1 teaspoon peanuts. Fold plain half over and fold in each end to make an 8-inch square. Brush top with curry butter and sprinkle with about 1 teaspoon peanuts.
5. Arrange phyllo in an 8-inch square baking pan. Fold butter, and sprinkle 2 more phyllo sheets in same manner, arranging them in baking pan as prepared.
6. Spread filling on bottom crust. Fold butter, and sprinkle remaining 3 phyllo sheets in same manner, arranging over filling to form top crust and inverting last sheet so that folded-over phyllo is on underside. Bake sweet potato mixture in middle of oven 20 minutes, or until crust is flaky and golden, and cut into squares.
7. Spread filling on bottom crust. Fold butter, and sprinkle remaining 3 phyllo sheets in same manner, arranging over filling to form top crust and inverting last sheet so that folded-over phyllo is on underside.
8. Bake sweet potato mixture in middle of oven 20 minutes, or until crust is flaky and golden, and cut into squares.