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.
These puffs make a great, simple appetizer, especially for the holidays or Easter. They go great with a glass of white wine.
Let's do it!
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.
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.
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.
Place the potatoes onto the sheet in a grid pattern, spacing each potato about 3/4″ apart.
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.
Using a pizza cutter, cut between the slices to make ravioli-like squares.
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 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 8-12
Under that crunchy, buttery, salty shell sits a soft sweet potato seasoned with fragrant rosemary, deep brown sugar and earthy nutmeg
Ingredients
2 Large Sweet Potatoes
1 Tablespoon Olive Oil
2 Tablespoons Brown Sugar
1/2 teaspoon Salt
1 1/2 teaspoons Minced Fresh Rosemary
Sprinkle of Freshly Grated Nutmeg (optional)
1 Package (2 Sheets) Puff Pastry, thawed in refrigerator overnight
2-3 Tablespoons Coconut Milk or Heavy Whipping Cream
Course Salt and Rosemary Sprigs for topping
Instructions
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.
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.
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.
Place the potatoes onto the sheet in a grid pattern, spacing each potato about 3/4" apart.
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.
Using a pizza cutter or sharp knife, cut between the slices to make ravioli-like squares. Crimp edges closed using a fork.
Place squares on baking sheets and brush with coconut milk. Sprinkle with course salt and fresh rosemary.
Bake at 425 degrees for 20-22 minutes until golden brown. Serve warm.
Notes
To reheat, bake in 400 degree oven for 8-10 minutes.
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