Sweet Potato Puffs

Total Time:
40 min
25 min
15 min

24 bites

  • Nonstick cooking spray
  • 1 cup leftover mashed sweet potato
  • 3 tablespoons mascarpone cheese, chilled
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pure vanilla extract
  • All-purpose flour, for dusting
  • 2 puff pastry sheets (One 17.2 ounce package), thawed according to package directions
  • 1 egg, beaten
  • 2 tablespoons cinnamon-sugar
  • Preheat the oven to 425 degrees F. Spray a rimmed baking sheet with nonstick cooking spray and set aside.

  • In a medium bowl, mix together the mashed sweet potato, mascarpone, cinnamon, ginger and vanilla using a rubber spatula. Set aside.

  • On a lightly floured surface, roll out a sheet of puff pastry to 10-by-13 inches. Using a 3- inch round cutter, cut out 12 rounds from the first sheet of puff pastry. Working one at a time, use your fingers to slightly flatten and widen each round. Spoon a heaping teaspoon of the mashed potato filling into the middle of the round, brush a small amount of egg on one edge and stretch the pastry over the filling to make a half moon. Crimp the edges with your fingers to seal and place on the prepared baking sheet. Continue with the remaining rounds and half the filling, leaving 1 inch between puffs, and then cut and fill 12 rounds from the second sheet of puff pastry.

  • Brush the tops of each pastry with some beaten egg and sprinkle with some cinnamon-sugar. Use the tip of a knife to poke a hole in the center of each of the puff. Bake until golden brown and puffed, about 15 minutes. Serve hot.

  • Special equipment: a 3-inch round cutter

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