Sweet Potato Puffs

Sweet Potato Puffs

:20 Prep
:15 Cook
:35 Total
24 Serves

What You'll Need:

  • 1 cup leftover mashed sweet potato
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 3 tablespoons mascarpone cheese, chilled
  • 1/4 teaspoon pure vanilla extract
  • 2 sheets puff pastry (17.2 ounces)
  • 1 egg, beaten
  • 2 tablespoons cinnamon sugar


Level: Easy

As seen on: Giada's Holiday Handbook, Season 2, Episode 4. Thanksgiving Brunch.

Preheat the oven to 425 degrees F. Spray a straight side baking sheet with non stick cookingspray and set aside.

In a medium bowl, mix together the sweet potato, cinnamon, ginger, mascarpone and vanillausing 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 inchround cutter, cut out 12 rounds from the first sheet of puff pastry. Working one at a time, useyour fingers to slightly flatten and widen each round. Spoon a heaping teaspoon of the fillinginto the middle of the round, brush a small amount of egg on one edge and stretch the pastryover the filling to make a half moon. Crimp the edges with your fingers to seal and place on theprepared baking sheet. Continue with the remaining rounds and the last sheet of puff pastry.Brush the tops of each pastry with the beaten egg and sprinkle with the cinnamon sugar. Usethe tip of a knife to poke a hole in the center of each of the turnovers Place in the preheatedoven and bake for 15 minutes or until golden brown and puffed.