1. Boil the carrots and the sweet potatoes. Peel the potatoes but not the carrots, cut them in pieces
  2. Place them in a blender with the parmisan cheese and a pinch of salt.
  3. Blend until obtaining a smooth puree and keep warm.
  4. Take out one single sheet of phyllo dough and cut off 12 squares of aprox 10 cm x 10 cm
  5. Place them on the oven tray lined with parchment and brush with olive oil.
  6. Cook a few minutes in the oven at 200ÂșC, until golden.
  7. In each plate place the phyllo squares and the carrot puree alternating, starting with the phyllo and ending with the puree, three phyllo crisps each portion.
  8. Decorate with parsley leaves and serve immediately.
  9. Mount the layers only immediately before to serve to avoid that the phyllo soaks up