MMMM, ’tis the season for yummy sweets and tasty treats! And sweet potato is quite a star this time of year so while it’s fab for a dinner veggie, it makes for some pretty awesome sweet appetizers and desserts. You may want to name these “gone in 60 seconds” puffs!
- 1/2 cup sweet potatoes, mashed or pureed
- 1/4 cup vegan cream cheese, softened
- 1 tablespoon brown sugar
- 1 tablespoon fresh lemon juice
- Kosher salt
- 1 package of vegan puff pastry dough (1 use sheet only), thawed
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 cup vegan butter, melted
Preheat the oven to 350 degrees F.
In a small bowl, mash the sweet potatoes with a fork, and mix in the cream cheese, brown sugar if using, lemon juice, and pinch of salt until creamy. Cut the puff pastry sheet into 4 rectangles, then cut each rectangle in half and then cut the halves into 2 triangles. Place a heaping teaspoon of sweet potato filling in the center of each of 4 triangles. Fold the dough over on each, as if you were making ravioli, and pinch the edges together. Cook’s Note: Use a tiny bit of water if the dough is too dry to seal.
Continue making little triangles with the rest of the dough, 16 total. Place the triangles on a parchment-lined baking sheet and into the preheated oven. Bake the puffs until golden, about 10 to 12 minutes. Meanwhile, in a shallow bowl, mix together the sugar, cinnamon, and pinch of salt. While still warm, brush the puffs with melted butter, and then gently toss in the cinnamon-sugar mixture.