Rosemary Sweet Potato Puffs {Vegan}

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Rosemary Sweet Potato Puffs {Vegan}

Not many kitchen creations rival the cuteness of a puff.  Even the word is cute!  Under that crunchy, salty shell sits a soft sweet potato seasoned with rosemary, brown sugar and earthy nutmeg.

I hosted my very first major holiday this past fall – Thanksgiving and the whole family was invited.  I carefully prepped for weeks, rewriting the menu, buying table linens, practicing recipes.  Last minute I decided that I needed an appetizer to keep my family out of the kitchen business.  That’s a hard feat since my tiny house is basically just kitchen and living room.  These sweet potato puffs came to me after assessing what ingredients I already had in the house.  I threw them together right before family arrived, popped them in the oven and hoped for the best!  Success!  They were a big hit and remain a household favorite, even for random weeknight dinners.

They would make a great last minute Easter appetizer idea.  The flavors go nicely with the rich foods of fall as well as the light foods of spring. 

Serve with a glass of white wine.  It’ll help you get through the holiday. 😉

Rosemary Sweet Potato Puffs {Vegan}

This technique is similar to a ravioli making.

Rosemary Sweet Potato Puffs {Vegan}

Rosemary Sweet Potato Puffs {Vegan}

Let’s Puff it Up!

Rosemary Sweet Potato Puffs {Vegan}

Preheat oven to 425 degrees.
Peel and cut sweet potatoes into 1″x1″ pieces.
Toss with olive oil and bake for 25-28 minutes, stirring halfway through. Potatoes should be soft enough to pierce with a fork but not fall apart.

Rosemary Sweet Potato Puffs {Vegan}

Toss the potatoes with the brown sugar, salt, rosemary, and nutmeg, either on baking sheet or in a separate bowl. Let sit to cool slightly.

Rosemary Sweet Potato Puffs {Vegan}

On a lightly floured surface, roll the puff pastry sheets out until they are smooth and even. Using them straight from the refrigerator while they are still cold but no longer frozen is the easiest way to handle them. Keep your surface lightly floured while you work to prevent sticking.

Rosemary Sweet Potato Puffs {Vegan}

Place the potatoes onto the sheet in a grid pattern, spacing each potato about 3/4″ apart.

Rosemary Sweet Potato Puffs {Vegan}

Cover with the second piece of puff pastry and gently stretch to completely cover the bottom sheet. Run a dull knife in between the potatoes to further stretch the dough over them.

Rosemary Sweet Potato Puffs {Vegan}

Using a pizza cutter, cut between the slices to make ravioli-like squares.

Rosemary Sweet Potato Puffs {Vegan}

Crimp edges closed using a fork. Place squares on baking sheets and brush with coconut milk. Sprinkle with course salt and fresh rosemary. Don’t skip the extra salt, it makes all the difference.

Tip to Remove Rosemary Leaves

Tip: To easily remove the rosemary leaves from the stalks, pull your fingers against the leaves in the opposite direction that they face. They should pull away very easily. The same technique works well for thyme.

Rosemary Sweet Potato Puffs {Vegan}
Serves 12
Under that crunchy, buttery, salty shell sits a soft sweet potato seasoned with fragrant rosemary, deep brown sugar and earthy nutmeg
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Prep Time
12 min
Cook Time
48 min
Total Time
1 hr
Prep Time
12 min
Cook Time
48 min
Total Time
1 hr
Ingredients
  1. 2 Large Sweet Potatoes
  2. 1 Tablespoon Olive Oil
  3. 2 Tablespoons Brown Sugar
  4. 1/2 teaspoon Salt
  5. 1 1/2 teaspoons Minced Fresh Rosemary
  6. Sprinkle of Freshly Grated Nutmeg (optional)
  7. 1 Package (2 Sheets) Puff Pastry, thawed in refrigerator overnight
  8. 2-3 Tablespoons Coconut Milk*
  9. Course Salt and Rosemary Sprigs for topping
Instructions
  1. Preheat oven to 425 degrees.
  2. Peel and cut sweet potatoes into 1"x1" pieces.
  3. Toss with olive oil and bake for 25-28 minutes, stirring halfway through. Potatoes should be soft enough to pierce with a fork but not fall apart.
  4. Toss the potatoes with the brown sugar, salt, rosemary, and nutmeg, either on baking sheet or in a separate bowl. Let sit to cool slightly.
  5. On a lightly floured surface, roll the puff pastry sheets out until they are smooth and even. Using them straight from the refrigerator while they are still cold but no longer frozen is the easiest way to handle them. Keep your surface lightly floured while you work to prevent sticking.
  6. Place the potatoes onto the sheet in a grid pattern, spacing each potato about 3/4" apart.
  7. Cover with the second piece of puff pastry and gently stretch to completely cover the bottom sheet. Run a dull knife in between the potatoes to further stretch the dough over them.
  8. Using a pizza cutter, cut between the slices to make ravioli-like squares. Crimp edges closed using a fork.
  9. Place squares on baking sheets and brush with coconut milk. Sprinkle with course salt and fresh rosemary.
  10. Bake at 425 degrees for 20-22 minutes until golden brown.
  11. Serve warm.
Notes
  1. Coconut Milk can be substituted for Heavy Whipping Cream or an Egg Wash, but the result will not be vegan.
  2. To reheat, bake in 400 degree oven for 8-10 minutes.
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