Sweet Potato Puffs
- Level: Easy
- Yield: 24 bites
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 268
- Total Fat
- 18
- Saturated Fat
- 5
- Carbohydrates
- 23
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 4
- Cholesterol
- 17
- Sodium
- 126
- Total: 40 min
- Active: 25 min
Ingredients
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
Directions
Special equipment:
a 3-inch round cutter- 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.